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Portuguese Recipes is a collection of popular Portuguese food recipes from mainland Portugal, the Azores, Madeira and around the world.


Sunday, June 20, 2021
About
Big, juicy grill-seared Portuguese chunks of beef and vegetables served over thick slices of artisan bread.
Info
Preparation time:
20 min
Cooking Time:
10 min
Ready In:
30 min
Level of Difficulty:
Easy
Servings:
4

Portuguese Beef Skewers (Espetada) Recipe

Portuguese Beef Skewers (Espetada) Recipe

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Posted in: Beef
Mon, Jul 25, 2016, 19:33
4 out of 5 with 14 ratings
Views: 18212

Ingredients

1½ lbs beef sirloin, cubed into 26 garlic cloves, minced12 bay leaves, crushed ½ tsp ground black pepper ¼ c Madeira wine 2 Tbsp olive oil 3 small, firm Roma tomatoes, halved 2 green pepper, halved and seeded 2 tsp salt
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  • This site uses US measurements.

    Directions

    • In a small bowl, mix together minced garlic, crushed bay, and black pepper. Rub the beef chunks with the mixture and place them in a flat baking dish or ziploc bag.
    • In another small bowl, mix together the Madeira wine and olive oil. Pour the wine mixture over the beef cube, making sure they are well coated.
    • Place the beef in the refrigerator to marinate for at least 4 hours, or overnight.
    • When you are ready to cook your beef, preheat your grill to medium high heat. (You should be able to hold your hand over the cooking grate for approximately 5 seconds.)
    • Place the beef chunks on soaked, sturdy, wooden skewers (or metal skewers if you have them), interspersed with the tomato and green pepper halves.
    • Sprinkle the beef and vegetables with salt. Grill the meat for 3-5 minutes.
    • Flip the skewers and grill for an additional 3-5 minutes, until the beef is just starting to become firm.
    • Remove the skewers from the grill to a platter.
    • Cover the skewers with aluminum foil and let them stand for 10 minutes before serving.
    • Serve the skewers on a bed of crusty bread, drizzled with any juices that pooled in the platter as they rested.
    Recipe & Photo Credit: Sarah, curiouscuisiniere.com


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