Espetada Madeirense

Ingredients

Beef cubes

2 pounds, preferably sirloin or ribeye

Garlic cloves

6, minced

Coarse salt

1 tablespoon

Red wine

1 cup, full-bodied

Olive oil

1/4 cup

Bay leaves

8-10, fresh, for skewering

Black pepper

1 teaspoon, freshly ground

Optional: Piri-piri sauce

for serving

Instructions

1. In a large bowl, combine the beef cubes with minced garlic, coarse salt, and black pepper. Mix well until the beef is evenly coated.
2. Pour the red wine and olive oil over the marinated beef. Stir to ensure all pieces are well covered in the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours, or overnight for the best flavor.
3. Soak the bay leaves in water for about 30 minutes to prevent them from burning on the grill.
4. Preheat your grill to high heat, preparing it for direct grilling.
5. Thread the marinated beef cubes onto the soaked bay leaves, ensuring they are packed tightly but not overcrowded.
6. Place the skewers on the grill and cook for approximately 3-4 minutes on each side, or until the beef reaches your desired level of doneness. Use a meat thermometer for accuracy: 130°F for medium-rare, 140°F for medium, and 160°F for well done.
7. Once cooked, remove the skewers from the grill and let them rest for a few minutes before serving.
8. Serve the Espetada Madeirense hot, drizzled with optional piri-piri sauce, alongside crusty bread and a fresh salad.