Garlic Tapa

It was half past ten in the morning. The fantastic aroma from the skillet was beginning to fill up the kitchen while the baunan was atop the counter, ready to catch the day’s baon. The baon was garlic tapa with sliced tomatoes, ahh, a major comfort food in the Yrastorza batcave– now and always.

So, who was the lucky member of the household to tuck in a savory tapa into the lunchbox? Not hubby Jake and certainly, not little Sam. Whoelse but Janine, our trusted kitchen help. Yup, I cooked for her. She’s been a very efficient all-around house aid and whipping up some garlic tapa was a little price to pay. She brought it to my daughter’s school while she waited it out until Sam’s dismissal time.

Our tapa isn’t the sweet style or anything close to that. It is the garlic-pepper ridden kind. Frankly, I am not a fan of marinades that mask beef’s wonderful flavor. I don’t like coating it with sugar nor pineaple juice that deprives me from tasting the almost nude taste of beef.

I like garlic. Lots of garlic. Lightly toasted but never overly done as it yields a quite offensive bitter taste. And, cane vinegar should be a good acid to bring out beef’s great flavor. Beef, vinegar  and garlic together should be the bomb.

The choice cut, thickness and overall qulality of beef meat is as crucial as what seasoning goes into the tapa. I like the sukiyaki or the breakfast cut that allows me to pare down cooking time into half because of its thinness. Cooks fast, engaging to eat and usually reasonably priced.

Oh well. Time to wear that apron and do this garlic tapa!

1/4 kilo beef, breakfast or sukiyaki cut

1/4 cup cane vinegar

1 whole head of garlic, minced

salt and pepper to taste

oil

1 large tomato, sliced

3 tbsps cup green onions, chopped

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Combine all ingredients and let sit for 30 minutes.

Fry beef with the garlic and vinegar marinade on medium heat until desired doneness id achieved.

Serve with sliced tomatoes and sprinkle with chopped green onions.