You probably grew up eating tapa this way, piled on garlic rice with a sunny-side-up. 🍳 Classic, old-school tapa calls for sirloin, a firm but flavorful cut. Compared to fatty beef belly (see our modern tapa recipe!), sirloin is lean—cook it wrong and your beef dries out into a chewy leather belt. Here’s how we get tender sirloin tapa: ✨ We use thin, half-inch slices of sirloin. ✨ An overnight marinade softens and seasons the beef. ✨ It’s pan-fried quickly over high heat, just enough to brown a

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