Beef Sirloin with Garlic and White Wine “Punta de Solomillo”

This dish was made when Kylie did a "Spanish food" fundraiser for her Mission trip to Lourdes. It was delicious and I highly recommend trying this one.

4 sirloin steaks

3 large cloves garlic

1 wine-glass of fine sherry

Salt

Olive oil

Cut the steaks into bite sized pieces and marinate them in salt and a chopped clove of garlic. Peel the remaining garlic cloves and cut into slivers, then cook them gently until golden in the oil in a frying pan over medium heat. Add the meat, turn up the heat, and fry for two minutes. When the pieces are almost done, add the wine and allow the liquid to reduce slightly. Serve hot.