Portuguese Beef Skewers (Espetada Madeira)
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!
Equipment
Ingredients
- 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
Instructions
- 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
NOTES
1. - Sirloin steak
Very tasty to use for this Espetada. Make sure to marinate your meat for at least 8 hours. The wine and marinade time makes the meat very tender. By adding oil to the marinade, the meat will stick less to your grill. You can also use chicken, steak or pork tenderloin for an espetada.
2. - Wine
Use real Portuguese wine to marinate the meat. This way you keep the dish in style.
3.- Bay Leaves
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 flavorful!
4 - Sea salt
Use a generous amount of sea salt, just like the Portuguese do. Just before grilling, brush the espetada with a generous amount of sea salt and, after grilling, rub or shake off any excess salt.
5. - Storage
- 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.
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