Portuguese Beef Espetada Recipe

Portuguese beef espetada skewers served with arroz con tomate.

Portuguese Beef Espetada Recipe

Espetada are Portuguese meat skewers, my version uses the traditional beef which is marinated in red wine vinegar, loads of garlic, olive oil and bay before being cooked on a hot griddle plate for just a few minutes to deliver beautiful medium rare steak bites.

Course Main Course

Cuisine Anglo Portuguese

Keyword Beef Espetada, Espetada, Portuguese espetada, steak espetada

Prep Time 10

Cook Time 6

Marinade Time (Minimum) 1

Total Time 1 16

Servings Servings

Calories 452kcal

Author Brian Jones

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.

Nutrition