Seared Capsicum Tapas Recipes

PAN-SEARED SPANISH STEAKS

Steps:

• Heat a 12-inch cast-iron skillet over high heat until very hot, about 3 minutes. Meanwhile, thoroughly pat the steaks dry with paper towels. Lightly coat each side of the steaks with canola oil and sprinkle generously with salt and pepper.
• Add 1 to 2 tablespoons canola oil to the skillet (this will help create a great crust on the steaks) and add the steaks. Do not crowd them; if you cannot leave room between the steaks, use 2 skillets. Without moving them, cook the steaks 3 minutes. Using tongs, flip them and cook 1 more minute for rare, 2 more minutes for medium rare or 4 more minutes for medium. Transfer the steaks to a plate and cover loosely with foil. Let rest at least 5 minutes before cutting into them.
• Pour out the used oil from the skillet and add a glug of new oil. Reduce the heat to medium. Add the shallots and garlic to the skillet and cook until they just begin to brown, 3 to 5 minutes. Add the beef broth, Worcestershire sauce and sherry vinegar and bring the sauce to a boil. Cook until reduced by half, 3 to 5 minutes. Turn off the heat and whisk in the butter until it has melted and the sauce has thickened. Stir in the olives, if using.
• Put each steak on a plate; spoon the sauce over the top and sprinkle with chives.

SEARED BEEF, GRILLED PEPPER & CAPER BERRY

Steps:

• Heat a griddle pan until blisteringly hot. Season the steak all over with lots of ground black pepper.
• Brush the steak very lightly with a little of the oil and mix the rest of the oil with the garlic. Cook on the griddle for 3 mins each side for medium rare. When cooked to your liking, brush the steak all over with the garlicky oil and sprinkle with salt. Remove to a plate and leave to rest for 5 mins.
• Cut the steak into small chunks and top each chunk with a twirl of red pepper and a caper berry. Push a cocktail stick through everything to hold it together, drizzle over the oil and grind over more pepper.

AVOCADO AND TUNA TAPAS

Steps:

• Stir together tuna, mayonnaise, green onions, red pepper, and balsamic vinegar in a bowl. Season with pepper and garlic salt, then pack the avocado halves with the tuna mixture. Garnish with reserved green onions and a dash of black pepper before serving.

SPICY SEARED SCALLOPS TAPAS

Steps:

• Melt 1 tablespoon of the olive oil and 1 tablespoon of the butter in a medium pan.
• Add the onion and garlic; sauté for a couple of minutes.
• Then add the capers, Dijon mustard, lemon zest, lemon juice, tomatoes, 3/4 cup of the wine, and stir until well blended.
• Season with salt to taste and the red pepper flakes; put on low heat to simmer while you sauté the scallops.
• Melt the remaining olive oil and butter in a small pan and cook the scallops until nicely browned on both sides.
• Add the scallops to the sauce, along with the remaining 1/4 cup of the wine, and the parsley flakes; stir.
• Simmer on low for 10-12 minutes, re-season with salt if needed. Serve immediately with some good bread for sopping the yummy sauce!