A bite of these Espetada Madeira, Portuguese Beef skewers and you will be completely happy. They are that tasty. The sirloin steak is traditionally marinated in wine, bay leaf, and garlic. And by marinating it for a long time and then grilling it, you get a warm full taste and a super tender piece of meat. Grill it on the stove, roast in the oven, or bake on the BBQ!
Portuguese Beef Skewers (Espetada Madeira)
A delicious BBQ recipe, marinated according to authentic Portuguese tradition, and this particular recipe comes from the island of Madeira. Espetada means skewer and by adding wine, bay leaf, salt and garlic, you get a spicy piece of meat. A classic combination and very tasty.
The wine and the long marinating time make the meat wonderfully tender. The laurel gives an aromatic, but above all warm taste to the meat. This is really a recipe that will make you very happy.
What do you need for Authentic Marinated Espetadas
For the preparation of these Portuguese Beef Skewers you need the following ingredients (you can find the correct amounts in the recipe card at the bottom of the blog):
- Sirloin steak - Very tasty cut of beef to use for the Espetada. Make sure to marinate your meat for at least 8 hours. The wine and marinade time makes the meat very tender. You can also use chicken, steak or pork tenderloin to prepare an espetada.
- Garlic - For the marinade, it gives a wonderful taste.
- Olive oil - The oil in the marinade. By adding oil to the marinade, the meat will stick less to your grill.
- Red wine - One of the seasonings in the marinade. But not only that! The acid in the wine also makes the meat tender. Use real Portuguese wine to marinate the meat. This way you keep the dish in style.
- Bay leaf - The herb that makes the Espetada an Espetada Madeira. The bay leaf resembles thyme and oregano, but with a warm undertone. And because of the ample marinade time, you can taste it well. Very tasty!
- Sea Salt - Use a generous amount of sea salt, just like the Portuguese do. Just before grilling, sprinkle the espetada with a generous amount of sea salt and, after grilling, rub or shake off any excess salt.
How to prepare Espetada Madeira
A recipe with extensive steps, the right amount of ingredients, and which you can also easily print can be found at the bottom of the blog.
- Make a marinade with olive oil, garlic, wine and bay leaves.
- Cut the meat into cubes of 1 x 1 inch (2 × 2 cm), and marinate for at least 8 hours in the refrigerator.
- Prick the meat onto skewers and keep covered in the refrigerator until use.
- Sprinkle the outside with sea salt. Heat the grill until hot and grill the sticks for 3 minutes on each side until golden brown. Remove the espetada from the grill and shake or rub the excess sea salt off the beef skewers. Serve immediately.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
Portuguese Beef Skewers (Espetada Madeira)
Pas met de knoppen het aantal personen aan.
- ¾ pounds sirloin steaks
- 4 cloves garlic finely chopped
- 8 bay leaves
- 3 tablespoons red wine
- 3 tablespoons olive oil
- ⅛ teaspoon pepper
- 2 tablespoons sea salt
- Cut the sirloin steak into cubes of approximately 1 x 1 inch (2 x 2 cm).¾ pounds sirloin steaks
- Mix the garlic, bay leaves, red wine, and olive oil in a bowl. Season with pepper.4 cloves garlic, 8 bay leaves, 3 tablespoons red wine, 3 tablespoons olive oil, ⅛ teaspoon pepper
- Add the beef to the marinade, cover with plastic foil, and let marinate in the fridge for at least 8 hours.
- Prick the steak on the skewers.
- Rub with a generous amount of sea salt2 tablespoons sea salt
- Grill the skewers until they are nicely browned on all sides, about 3 minutes on each side.
- Shake or rub the excess sea salt off the skewers. Serve
- Refrigerator - Keep the espetadas marinated for a maximum of 1 day in the refrigerator. Once the meat is cooked, you can keep it covered in the fridge for up to 3 days.
- Freezer - Freeze the meat in the marinade. And let it thaw in the fridge. This way you don't have to marinate the meat for eight hours. Have you already prepared the meat? Then freeze it and store it in a freezer box for up to 2 months. Thaw in the refrigerator.
- Reheating - Wrap in aluminum foil and warm for 20 minutes at 320 °F (160°C) in a preheated oven.