This is a Portuguese classic dish that originates from the island of Madeira. It involves simple ingredients but delivers amazing flavors. This is a regular staple in the summer, and the first meal I have when I travel to my home country, Madeira. You can add whole garlic cloves, sliced white onions, and red peppers in between the beef on the skewers. Also, for extra delight, you can do it how they do it in the restaurants. They hang the beef on long metal skewers with a chunk of butter on top that melts down the skewer.

Espetadas (Portuguese Beef Shish Kabobs)

red wine

garlic

bay leaves, crumbled

salt

pepper

beef sirloin steak,

bamboo skewers,

Whisk together the red wine, garlic, bay leaves, salt, and black pepper together in a large glass or ceramic bowl. Add the sirloin cubes, and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours or overnight.


Preheat an outdoor grill for medium-high heat, and lightly oil the grate.


Remove the sirloin from the marinade; shake off excess liquid. Discard the remaining marinade. Skewer the beef onto the prepared skewers.


Cook on the preheated grill until the beef cubes start to become firm and are reddish-pink and juicy in the center, 2 to 4 minutes per side for medium-rare.


Pretty good. But I would cut the salt in half. It was a bit salty.

The meat was so tender and the flavor was so good. Unfortunately it's was too salty. I'd make it again and cut the salt in half.

Sorry to say this was disappointing. I found the recipe in allrecipes magazine & bought expensive sirloin from a good store before I noticed the lack of reviews. Still I followed the recipe to the letter - well per the magazine recommendations. (whole bay leaves reduce salt buy sirloin tip and use metal skewers) While the flavor was good the seasoning remained very mild & the meat was not tender. My husband and I ate a few pieces each put the leftovers in the 'fridg.

This is a good recipe. I have eaten Espetadas my whole life. The secret is in the length of time the meat is marinated for. The longer the better. Also use rock salt and/or Kosher salt.

You must cook this with coarse sea salt to make this as intended. I m assuming those who complained about the saltiness failed to do so (FYI- you should always use the thickest sea salt available when grilling. The real thick stuff can be difficult to find sometimes in the US - I always bring sea salt back when traveling to brazil)

Great summer recipe. Make sure to reduce the salt (I did 1 TBSP).

Salt should only be added before grilling and use Madeira fortified wine instead of red wine.

Very good. I marinated overnight and the beef turned out very flavorful and extremely tender.

espetadas (portuguese beef shish kabobs)

Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 8 hours, 20 minutes

Servings: 10

Cost: $2.18 /serving

Author : Raquel Teixeira

Ingredients

Instructions

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