Espetada Madeirense

Method

1. 1
   • garlic6
   • salt2 tsp
   • bay leaf8
   • olive oil3 tbsp
   • black pepper1 tsp

   Pound the garlic paste — Pound the garlic to a rough paste with the salt in a mortar — the coarse salt does the grinding. Work in 2 tbsp of the olive oil, the black pepper and 3 of the bay leaves, torn very small.

2. 2
   • beef sirloin900 g
   • garlic6
   • salt2 tsp

   Rub the beef and let it sit — Rub the paste hard into every face of the beef cubes, cover and leave at room temperature for 1 hour. There is no acid and no marinade here — just garlic and salt going into the meat, which is the whole character of the dish.

   ⏱1 hr
3. 3
   • beef sirloin900 g
   • bay leaf8

   Thread the skewers with bay — Thread the beef onto long metal skewers, pushing a whole bay leaf between every two cubes and leaving a finger's gap between them so the heat can get right round each piece.

4. 4

   Grill over white-hot coals — Heat a charcoal grill until the coals are covered in white ash, or a grill pan until it smokes. Grill the skewers for 10-12 minutes, turning every 3 minutes, until a dark crust has formed on all four faces and the centre is still rosy.

   ⏱12 min
5. 5
   • bay leaf8
   • olive oil3 tbsp
   • butter60 g

   Brush with bay butter — Meanwhile melt the butter with the last bay leaves and 1 tbsp olive oil in a small pan at the edge of the grill. Brush it over the skewers in the final two minutes and again the moment they come off the heat.

6. 6
   • bay leaf8
   • butter60 g
   • fresh parsley2 tbsp
   • lemon1

   Rest, then serve on the skewer — Rest the skewers on a warm plate for 5 minutes so the juices settle back into the meat, then serve them still on the skewer, scattered with parsley, with the bay butter poured over and lemon wedges alongside.

   ⏱5 min