Entree: Portugal – Madeira – Espetada Madeirense (Madeiran skewered beef grilled on laurel branches, seasoned with garlic, bay leaves, coarse salt, and olive oil)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) beef sirloin or rump, trimmed and cut into 1.5-inch (3.8 cm) cubes
- 6–8 large fresh laurel (bay) branches for skewering, or 6–8 wooden skewers soaked in water
- 4 cloves (approx. 12 g) garlic, crushed or finely minced
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tsp (10 g) coarse sea salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) dry Madeira wine (optional)
- Lemon wedges for serving

Instructions

1. In a bowl combine the crushed garlic, olive oil, Madeira wine if using, coarse sea salt, and black pepper. Toss the beef cubes in the marinade to coat evenly, then cover and refrigerate 30–60 minutes to absorb flavor.
2. Thread large beef cubes onto each laurel branch or soaked wooden skewer, leaving small bay leaves intact between cubes if using fresh laurel. Do not overcrowd; aim for 4–6 cubes per skewer.
3. Heat a grill or heavy cast-iron pan to high. Brush the skewers lightly with additional oil and grill, turning occasionally, until seared on all sides and cooked to desired doneness (about 8–12 minutes for medium-rare depending on heat and cube size).
4. Remove from heat and let rest 3–5 minutes. Serve whole skewers or slide beef onto plates, finish with a squeeze of lemon, and serve immediately.