📝 About This Recipe
Transport your taste buds to the rugged cliffs of Madeira with this authentic Espetada marinade, a masterclass in rustic Atlantic flavors. This recipe balances the pungent punch of fresh garlic and cracked black pepper with the aromatic earthiness of bay leaves and coarse sea salt, designed specifically to tenderize and infuse beef with a smoky, savory depth. It is the secret behind the world-famous Portuguese skewers, transforming simple cuts of meat into a succulent, charred masterpiece that celebrates the soul of island grilling.
🥗 Ingredients
The Aromatic Base
- 10-12 pieces Fresh Garlic Cloves (peeled and smashed into a rough paste)
- 8-10 pieces Bay Leaves (freshly torn to release essential oils)
- 2 tablespoons Coarse Sea Salt (traditional 'Sal Grosso' is preferred)
- 1 tablespoon Black Peppercorns (coarsely cracked using a mortar and pestle)
Liquids and Acids
- 1/2 cup Extra Virgin Olive Oil (high quality, fruity profile)
- 1/3 cup Dry White Wine (preferably a Portuguese Vinho Verde or crisp Sauvignon Blanc)
- 2 tablespoons Red Wine Vinegar (adds a necessary bright tang)
The Flavor Enhancers
- 1 teaspoon Smoked Paprika (Pimentón dulce for a subtle warmth)
- 1 tablespoon Fresh Oregano (finely chopped)
- 4 tablespoons Unsalted Butter (melted, to be used for brushing during grilling)
- 3 pounds Beef Sirloin or Ribeye (cut into 2-inch uniform cubes)
👨🍳 Instructions
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1
Begin by preparing your garlic. Use a mortar and pestle to crush the garlic cloves with a pinch of the coarse sea salt until a rustic, fragrant paste forms.
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2
In a large non-reactive glass or ceramic mixing bowl, combine the garlic paste with the remaining coarse sea salt and the cracked black peppercorns.
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3
Take the fresh bay leaves and tear them into 2 or 3 pieces each. Rub them between your palms over the bowl to release their aromatic oils before dropping them in.
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4
Whisk in the extra virgin olive oil, dry white wine, and red wine vinegar until the marinade is well emulsified.
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5
Stir in the smoked paprika and fresh chopped oregano, ensuring the spices are evenly distributed throughout the liquid.
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6
Add your cubed beef to the bowl. Use your hands to massage the marinade into the meat, ensuring every surface of the beef is coated in the garlic and oil mixture.
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7
Cover the bowl tightly with plastic wrap and refrigerate. For best results, let the meat marinate for at least 4 hours, though overnight is ideal for maximum flavor penetration.
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8
While the meat marinates, prepare the 'basting butter' by mixing the melted butter with any leftover torn bay leaves.
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9
Remove the meat from the refrigerator 30 minutes before grilling to allow it to come to room temperature, which ensures even cooking.
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10
Thread the beef onto skewers (traditionally laurel wood, but stainless steel works perfectly). Do not discard the bay leaves from the marinade; thread them between the meat chunks.
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11
Preheat your grill to high heat. You want a sear that locks in the juices immediately.
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12
Grill the skewers for 3-4 minutes per side, brushing occasionally with the prepared basting butter to create a glossy, flavorful crust.
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13
Once the meat reaches your desired doneness (medium-rare is traditional), remove from the heat and let rest for 5 minutes before serving.
💡 Chef's Tips
Always use coarse sea salt rather than table salt; the slow-dissolving crystals are essential for the traditional texture. If you can't find fresh bay leaves, soak dried ones in warm water for 10 minutes before adding to the marinade to revive their flexibility. Don't over-marinate beyond 24 hours, as the acidity in the wine and vinegar may begin to break down the meat fibers too much. For an authentic touch, hang the skewers vertically when serving so the juices drip down onto a plate of crusty bread. Always pat the meat dry slightly if there is excessive liquid before hitting the grill to ensure a proper sear rather than steaming.
🍽️ Serving Suggestions
Serve with 'Bolo do Caco', the traditional Madeiran flatbread slathered in garlic butter. Pair with a chilled glass of Vinho Verde or a medium-bodied Portuguese red wine from the Douro region. Accompany with 'Milho Frito' (fried cornmeal cubes) and a simple tomato and onion salad. A side of roasted seasonal vegetables or a crisp green salad with a lemon vinaigrette cuts through the richness of the beef. Finish the meal with a small glass of Madeira wine for the ultimate island experience.