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(Espetada)
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.

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