Espetada (Portuguese Grilled Beef Skewers on Bay Leaf Sticks)

About This Recipe

Espetada comes from the island of Madeira, traditionally skewered onto branches of bay laurel rather than metal or wooden skewers, the wood infusing the beef with a subtle, herbal aroma as it grills. The seasoning stays deliberately simple, just garlic, coarse salt and sometimes a bit of wine, letting the beef's flavor and the bay wood's aroma do most of the work rather than a complex marinade. Traditionally served hanging from a metal stand directly over the table so diners can pull pieces off themselves, espetada is a communal, celebratory dish central to Madeiran barbecue culture.

Ingredients

Serves 4

• 1 kgbeef sirloin or tenderloin(cut into large cubes)
• 8 clovesgarlic(crushed)
• 2 tbspcoarse sea salt
• 3 tbspolive oil
• 2 tbspwhite wine
• 4bay leaf branches or metal skewers
• 2 tbspchopped parsley(for garnish)

Instructions

1. 1

   Marinate the beef

   Toss the beef cubes with crushed garlic, salt, olive oil and white wine; marinate at least 30 minutes, or up to 4 hours.

2. 2

   Skewer

   Thread the marinated beef cubes onto bay leaf branches or metal skewers.

3. 3

   Grill

   Grill over hot charcoal or high heat, turning, 12-15 minutes total until charred outside and cooked to your preference within.

   If using bay leaf branches, strip most of the leaves except near the ends, which helps the wood's aroma infuse the meat as it grills over the heat.

4. 4

   Rest

   Let the skewers rest 5 minutes.

5. 5

   Serve

   Garnish with parsley and serve hot, traditionally hanging from a stand at the table.

Variations

• •

  Metal or wooden skewers can substitute if bay leaf branches aren't available, though the flavor will be slightly different.

• •

  Some versions add a bit of Madeira wine to the marinade for a regional touch.

• •

  Serving with Portuguese cornbread (bolo do caco) is a traditional accompaniment on Madeira.

Storage

Refrigerate marinated raw beef up to 2 days before grilling; cooked skewers keep 3 days refrigerated and reheat well in a hot pan or under a broiler.

Frequently Asked Questions