Amanda A-mangia: Espetada
This Portuguese classic dish that originates from the island of Madeira involves simple ingredients, but delivers amazing flavours.
INGREDIENTS
½ cup red wine
½ cup olive oil
8 cloves of garlic
6 bay leaves, crumbled
1 Tbsp coarse sea salt
Black pepper, freshly ground to taste
1½ kg rump steak, cut into cubes
Wooden skewers, soaked in water for an hour
METHOD
Toss together the rump and all the ingredients in a large bowl making sure the meat is evenly coated. Cover and marinate in the fridge for about 8 hours or overnight.
Preheat a grill to medium-high heat.
Remove the rump from the marinade; shake off the excess liquid and skewer the beef onto the prepared skewers. If you have a bay tree, using green cuttings as skewers gives the meat a wonderful flavour.
Cook on the preheated grill until the beef cubes start to become firm and are reddish-pink and juicy in the centre, 2 to 4 minutes per side for medium-rare.
