By Eddy − On Monday, July 25, 2016, 7 years ago in Beef Recipes

Portuguese Beef Skewers (Espetada) Recipe

3 out of 5 with 19 ratings
Views: 27872
Portuguese Beef Skewers (Espetada) Recipe

Big, juicy grill-seared Portuguese chunks of beef and vegetables served over thick slices of artisan bread.

Preparation time 20 min
Cooking Time 10 min
Ready In 30 min
Level of DifficultyEasy
Servings4

Ingredients

1½ lbs beef sirloin, cubed into 26 garlic cloves, minced12 bay leaves, crushed ½ tsp ground black pepper ¼ c Madeira wine 2 Tbsp olive oil 3 small, firm Roma tomatoes, halved 2 green pepper, halved and seeded 2 tsp salt
1½ lbs beef sirloin, cubed into 26 garlic cloves, minced12 bay leaves, crushed ½ tsp ground black pepper ¼ c Madeira wine 2 Tbsp olive oil 3 small, firm Roma tomatoes, halved 2 green pepper, halved and seeded 2 tsp salt
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Preparation

  • In a small bowl, mix together minced garlic, crushed bay, and black pepper. Rub the beef chunks with the mixture and place them in a flat baking dish or ziploc bag.
  • In another small bowl, mix together the Madeira wine and olive oil. Pour the wine mixture over the beef cube, making sure they are well coated.
  • Place the beef in the refrigerator to marinate for at least 4 hours, or overnight.
  • When you are ready to cook your beef, preheat your grill to medium high heat. (You should be able to hold your hand over the cooking grate for approximately 5 seconds.)
  • Place the beef chunks on soaked, sturdy, wooden skewers (or metal skewers if you have them), interspersed with the tomato and green pepper halves.
  • Sprinkle the beef and vegetables with salt. Grill the meat for 3-5 minutes.
  • Flip the skewers and grill for an additional 3-5 minutes, until the beef is just starting to become firm.
  • Remove the skewers from the grill to a platter.
  • Cover the skewers with aluminum foil and let them stand for 10 minutes before serving.
  • Serve the skewers on a bed of crusty bread, drizzled with any juices that pooled in the platter as they rested.
Recipe & Photo Credit: Sarah, curiouscuisiniere.com

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