Portuguese beef espetada are skewers featuring griddled steak chunks that are marinated in garlic, red wine vinegar and bay leaves.
Whilst this recipe benefits from a reasonable time marinating, it takes 10 minutes to prepare and less than 10 minutes to cook.
Portuguese Beef Skewers
I love cooking and eating "stuff on sticks", and there are many examples from around the world on my site that represent that love.
Everything from Spanish pinchos morunos to North African lamb kofta kebabs, and Persian joojeh kebabs to Indonesian pork satay all feature alongside many others.
My latest "stuff on sticks" recipe is Portuguese, and they are called beef espetada, and they are stupidly simple.
Chunks of beef steak are marinated in olive oil, garlic, red wine vinegar and bay (laurel) leaves.
Given the muted "palette" of ingredients, the flavour that this generates is amazing.
Then all you do is thread them onto sticks, and cook them in a griddle pan for 4-5 minutes, and you are ready to serve.
It really is a dish that scream "less is more"!
Frequently Asked Questions
What is the best cut of beef to use?
I like to use a fairly lean thick-cut steak.
My usual choice for this recipe is rump steak, I think that it offers the best balance between price, flavour and tenderness. You could also use sirloin or even fillet, although the latter is very pricey.
How long is it best to marinate the meat?
I think 4 hours is about the sweet spot on this recipe, but you can go as long as 24 hours. I wouldn't marinate for less than one hour.
Do I have to cook the meat "pink"?
No, not at all, I'm a passionate believer that you should feed yourself and not some else's idea of "good food".
If you want it cooked medium, add another 45-60 seconds on each side, and another 90 seconds or so for medium-well.
It's tough to get this cooked rare and get some char on the outside of the steak, unless you increase the size of the cubes.
Can I cook this on a BBQ?
Yes, definitely, espetada is traditionally cooked over an open flame. Marinate them as per my instructions, then cook them over direct heat on your BBQ to your liking.
Can I make this in advance?
No, I don't think that these reheat very well at all and will result in chewy beef chunks.
Serving Suggestions
Beef espetada is often served with a bread called bolo de caco and garlic butter in Portugal.
I've also seen it served with white rice, and I have gone in that direction with my choice of side.
However, I have gone with a Portuguese tomato rice (arroz con tomate), beef and tomatoes work well together, and this rice is superb with the sharp garlicy flavour in these beef skewers.
Fried polenta or cornmeal cubes called milho frito are also a common side for this dish. Sticking with that same kinda idea, my polenta chips would also be awesome.
Of course, potatoes must be in a with a shout too, I would cook some potato wedges in my air fryer and serve them alongside this with a nice side salad.
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- Griddle pan.
- Mixing bowl.
- Kitchen knife.
- Chopping board.
- Weighing scales and measuring spoons.
- Skewers, I prefer bamboo skewers.
Portuguese Beef Espetada Recipe
Ingredients
- 400 g Beef Steak 14oz (I use rump steak)
- 4 Garlic Cloves
- 1 teaspoon Coarse Sea Salt
- 6 Black Peppercorns
- 4 Bay Leaves
- 3 tablespoon Olive Oil
- 1½ tablespoon Red Wine Vinegar
- 1 Green Pepper (Optional)
Instructions
- Cut the beef into 25-30mm (1-1¼") chunks and place them in a bowl.
- Peel the garlic cloves and place them in a pestle and mortar with a quarter of the salt and the black pepper. Pound to a paste and add them to the beef.
- Crumble in the bay leaves and pour in the olive oil and red wine vinegar.Allow to marinate for at least one hour and up to 24 hours.Removing the beef from the fridge for 45-60 minutes before cooking.
- Remove the stem and seeds from the green pepper (discard them) and cut the flesh into pieces roughly the same size as the beef.
- Remove the beef from the marinade and scrape off any excess, and thread it onto soaked bamboo skewers or metal skewers.
- Heat a griddle pan over a high heat and when it is smoking hot, season the beef with the remaining coarse sea salt. Add the beef to the pan and cook it for 2-2½ minutes on each side, then serve.