We peel and cut two fillet garlic, and fry in a pan along with a chilli, over medium heat, for three minutes (without garlic getting to brown). We incorporate the peppers of the piquillo, a little salt, and keep over heat over heat For about fifteen minutes (as if we were confirming the peppers).
| 🚻 Low Difficulty | 🕘 | 🍵 | 🤯 |
| Iberian sirloin ingredients with piquillos: |
| Garlic (2) piquillopices (6) Solomillo Iberian (1) Tomate Natural (1) |
Iberian sirloin ingredients with piquillos:
2. When ten minutes have passed and we have five, we incorporate a peeled and chopped natural tomato, along with a teaspoon of sugar (to counteract acidity).
3. We cut the sirloin into fillets not too fine, and in a pan over very strong heat, we mark on both sides (no more than a minute on each side). We salt and pepper.
4. We incorporate the fillets in the pan, we put over medium heat for two minutes.
5. We serve hot, placing a peppers base, on them the sirloin fillets, and water with the excess sauce.
