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Marinated Beef With Olives

For an exciting alternative to the traditional beef casserole, try this recipe in which the beef is marinated in a sherry, herb and garlic mixture, then cooked with ham and olives. The success of this dish depends on the quality of the beef used. Sirloin steak is suitable, but fillet steak is ideal.

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150 ml olive oil
4 tablespoons dry sherry
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed
1 teaspoon chopped fresh thyme or oregano
Salt and pepper to taste

For The Beef

1 kg fillet of beef or sirloin
Olive oil for frying
4 slices Parma or Serrano ham, cut into strips
15-20 green or black olives


Serves: 6


To prepare the marinade, mix together the olive oil, sherry, onion, garlic, herbs, salt and pepper in a large bowl.

Slice the beef into thin strips and place into the bowl with the marinade. Ensure each piece is well coated in the liquid. Cover and leave to marinate for at least 2 hours.

When ready to cook, heat the oil over high heat in a heavy-based pan and fry the ham for 1-2 minutes. Then, when the pan is very hot, remove the beef from the marinade and add to the pan. Fry for 3-4 minutes only so the beef is not overcooked and tough. Turn the beef and ham regularly during cooking to ensure that the strips are evenly cooked all over. Remove the pan from the heat.

Meanwhile, place the marinade in a small saucepan over high heat and boil it vigorously to reduce the liquid to half the original amount, then pour it into the pan containing the beef and ham. Add the olives and reheat quickly so as not to continue cooking the beef.
Serve immediately, with plain boiled rice or potatoes.

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