📝 About This Recipe
Hailing from the rugged Atlantic island of Madeira, the Espetada is a masterclass in rustic Portuguese grilling. Traditionally skewered on bay laurel branches, high-quality beef is seasoned simply with garlic and coarse salt to allow the smoky, herbal infusion of the wood to shine. This dish captures the spirit of a Madeiran 'festa,' delivering succulent, melt-in-your-mouth beef with a fragrance that is truly unforgettable.
🥗 Ingredients
The Beef
- 2.2 pounds Beef Sirloin or Ribeye (cut into 1.5-inch to 2-inch uniform cubes)
The Traditional Rub
- 2 tablespoons Coarse Sea Salt (Traditional 'Sal Grosso' is preferred)
- 8-10 pieces Garlic Cloves (crushed with skins on for authentic flavor)
- 12-15 pieces Fresh Bay Leaves (torn slightly to release essential oils)
- 1 tablespoon Black Peppercorns (cracked or coarsely ground)
The Baste & Skewers
- 4 tablespoons Unsalted Butter (melted for finishing)
- 4 pieces Bay Laurel Branches (sharpened at one end; or high-quality stainless steel skewers)
- 2 tablespoons Extra Virgin Olive Oil (to lightly coat the meat)
👨🍳 Instructions
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1
Prepare the beef by trimming any silver skin, but leave some fat for flavor. Cut the meat into consistent 1.5 to 2-inch cubes to ensure even cooking.
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2
In a large mixing bowl, toss the beef cubes with a light coating of olive oil. This helps the seasoning stick and prevents the meat from tearing on the grill.
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3
Prepare the aromatics: Crush the garlic cloves lightly with the flat side of a knife, keeping the skins on. Tear the fresh bay leaves into halves or thirds to maximize their scent.
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4
Add the crushed garlic, torn bay leaves, and cracked black pepper to the beef. Massage the aromatics into the meat for 2-3 minutes, allowing the juices to mingle.
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5
If using traditional laurel branches, ensure they have been soaked in water for 30 minutes. If using metal skewers, rub them with a cut garlic clove first.
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6
Thread the beef onto the skewers, alternating every two pieces of meat with a piece of bay leaf and a crushed garlic clove from the bowl.
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7
Crucial Step: Do not salt the meat until just before it hits the heat. This prevents the salt from drawing out moisture, keeping the interior juicy.
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8
Preheat your grill to high heat. Ideally, use lump charcoal with a few pieces of laurel wood or grapevine clippings for authentic smoke.
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9
Just before grilling, generously coat all sides of the skewers with the coarse sea salt. Don't be afraid; much of it will fall off during the process.
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10
Place the skewers on the grill. If using a traditional setup, the skewers should be suspended over the coals rather than resting directly on a grate.
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11
Grill for 3-4 minutes per side for medium-rare. Total cooking time is usually 10-12 minutes depending on the intensity of the fire.
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12
As the skewers come off the grill, hold them vertically and brush them with the melted butter. In Madeira, the butter often drips down the skewer onto a plate of bread.
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13
Tap the skewers lightly against a hard surface to knock off any excess large grains of salt before serving.
💡 Chef's Tips
Always use fresh bay leaves; dried leaves lack the essential oils needed to perfume the meat properly. For the most authentic experience, use 'Sal Grosso' (Portuguese coarse salt) which provides a specific mineral crunch. If you cannot find laurel branches, place a few fresh bay leaves directly on the hot coals while grilling to create laurel-scented smoke. Avoid overcooking; this dish is best served medium-rare to medium to maintain the tenderness of the sirloin. Let the meat rest for 5 minutes after grilling so the juices redistribute.
🍽️ Serving Suggestions
Serve with 'Bolo do Caco,' a traditional Madeiran sweet potato flatbread slathered in garlic butter. Pair with 'Milho Frito' (golden fried cornmeal cubes), a classic side dish in Madeira. A simple tomato and onion salad with a red wine vinegar dressing cuts through the richness of the beef. Enjoy with a glass of robust Portuguese red wine or a traditional 'Poncha' cocktail. Serve the skewers hanging from a vertical stand, allowing the juices to drip onto a plate of warm bread below.