📝 About This Recipe
Transport your senses to the sun-drenched cliffs of Madeira with these bite-sized versions of the legendary Espetada. Traditionally served on long laurel branches, this mini version uses tender cubes of prime beef marinated in a pungent blend of garlic, coarse sea salt, and aromatic bay leaves. Grilled quickly over high heat to achieve a perfect char while remaining succulent inside, they are finished with a luxurious brush of melted garlic-herb butter for an unforgettable snack.
🥗 Ingredients
The Beef & Marinade
- 1.5 lbs Beef Sirloin or Tenderloin (cut into 1-inch uniform cubes)
- 1.5 tablespoons Coarse Sea Salt (traditional Sal Grosso is preferred)
- 6 pieces Fresh Garlic Cloves (peeled and smashed into a paste)
- 8-10 pieces Fresh Bay Leaves (torn into smaller pieces to release oils)
- 2 tablespoons Extra Virgin Olive Oil (to coat the beef)
- 1 teaspoon Black Peppercorns (freshly cracked)
The Garlic Bay Butter Finish
- 4 tablespoons Unsalted Butter (high-quality grass-fed butter)
- 1 piece Garlic Clove (finely minced)
- 1 tablespoon Fresh Flat-Leaf Parsley (finely chopped)
- 1 piece Fresh Bay Leaf (whole, for infusing the butter)
For Serving
- 2 pieces Lemon Wedges (for a bright acidic finish)
- 12-15 pieces Bamboo Skewers (4-inch mini skewers, soaked in water)
👨🍳 Instructions
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1
Begin by soaking your mini bamboo skewers in cold water for at least 30 minutes. This prevents them from burning on the grill or pan.
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2
In a mortar and pestle, crush the 6 garlic cloves with the coarse sea salt and cracked black pepper until a thick, fragrant paste forms.
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3
Place the cubed beef in a large mixing bowl. Add the garlic-salt paste, the torn bay leaves, and the olive oil.
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4
Using your hands, massage the marinade into the beef cubes, ensuring every piece is well-coated. Let the beef sit at room temperature for 15-20 minutes to absorb the flavors.
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5
Thread 2 to 3 cubes of beef onto each soaked skewer. Do not crowd the meat; leave a tiny bit of space between cubes so the heat can circulate and sear all sides.
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6
Prepare the garlic butter: In a small saucepan over low heat, melt the butter with the minced garlic and the whole bay leaf. Once bubbling, stir in the parsley and remove from heat. Keep warm.
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7
Preheat a cast-iron grill pan or an outdoor grill to high heat. You want the surface to be screaming hot to get a proper crust without overcooking the center.
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8
Lightly oil the grill grates. Place the skewers down and sear for 2-3 minutes per side. For a medium-rare finish, the total cooking time should be about 5-6 minutes.
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9
Once cooked, remove the skewers from the heat and place them on a warm platter. Immediately brush them generously with the prepared garlic bay butter while they are still sizzling.
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10
Cover the platter loosely with foil and allow the meat to rest for 3 minutes. This allows the juices to redistribute, ensuring every bite is tender.
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11
Serve warm with fresh lemon wedges on the side for squeezing over the beef just before eating.
💡 Chef's Tips
Always use coarse salt rather than table salt; the large grains create a signature crust that is essential to the Espetada experience. If you cannot find fresh bay leaves, dried ones will work, but soak them in a little warm water first to prevent them from burning instantly. Do not marinate the beef for more than an hour, as the high salt content will begin to cure the meat and change its texture. Ensure the beef is at room temperature before it hits the grill to achieve an even cook and a better sear. Use a high-smoke point oil for the grill, like avocado or grapeseed oil, to avoid acrid smoke flavors.
🍽️ Serving Suggestions
Serve alongside 'Bolo do Caco', a traditional Madeiran sweet potato bread slathered in garlic butter. Pair with a glass of chilled, dry Madeira wine or a crisp Portuguese Vinho Verde. Accompany with 'Milho Frito' (fried cornmeal cubes) for a truly authentic island snack spread. Offer a side of fresh Chimichurri or a simple tomato and onion salad to cut through the richness of the beef. Arrange on a wooden board with extra sprigs of fresh laurel for a stunning rustic presentation.