Entree: Portugal – Azores – Espetada de Carne (Marinated beef cubes skewered on bay laurel sticks and grilled over high heat, a signature dish of the Azores)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 1 hr

Total 1 hr 25 min

Ingredients

- 1.5 lb (680 g) beef sirloin or rump, trimmed and cut into 1–1.5 inch (2.5–3.8 cm) cubes
- 6 fresh bay laurel branches (or 6 wooden skewers soaked in water for 30 minutes)
- 4 garlic cloves, minced (about 12 g)
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) dry red wine or red wine vinegar
- 1 tbsp (15 ml) coarse sea salt, plus more for finishing
- 1 tsp (5 ml) freshly ground black pepper
- 1 tsp (5 ml) sweet paprika (optional, for color)
- 1 lemon, cut into wedges for serving
- Chopped fresh parsley for garnish (optional)
- Crusty bread for serving (optional)

Instructions

1. In a bowl combine minced garlic, olive oil, red wine (or vinegar), coarse sea salt, black pepper, and paprika if using. Add the beef cubes and toss to coat. Cover and marinate in the refrigerator for at least 1 hour or up to 4 hours.
2. If using fresh bay laurel branches, remove any large leaves and pat the branches dry. Thread the marinated beef cubes onto each bay branch, leaving a little space between cubes so heat circulates; reserve any excess marinade.
3. Prepare a hot grill over medium-high to high heat or prepare charcoal for direct grilling. Brush the grill grates with oil.
4. Grill the espetadas over direct heat, turning occasionally, until a deep brown crust forms and the interior reaches desired doneness: about 3–4 minutes per side for medium-rare, longer for medium. Brush with reserved marinade during grilling if desired.
5. Remove from the grill and rest for 5 minutes. Sprinkle with a little extra coarse salt to taste, garnish with chopped parsley, and serve immediately with lemon wedges and crusty bread.