Beef Skewers

(Espetada)
Madeiran farmers used to make espetada by skewering the meat on bay laurel branches.

Beef Skewers
Madeiran farmers used to make espetada by skewering the meat on bay laurel branches.
Yield: serves 4

Ingredients

  • 4 lb. untrimmed aged sirloin beef
  • 3 tbsp. sea salt, preferably Maldon
  • 6-7 cloves garlic, peeled and crushed
  • 6 bay leaves, torn into pieces

Instructions

  1. Preheat a charcoal grill.
  2. Trim all but a thin layer of fat from beef. Cut beef into 2" cubes and put into a bowl. Add salt, garlic, and bay leaves and rub into meat.
  3. Skewer meat onto 3-4 large metal skewers. Grill over medium-hot coals, turning skewers often, until browned all over, 10-12 minutes for rare. Serve skewers at the table, sliding meat off skewers as needed, and serve with warm bolo do caco ("tile" cakes), if you like.