Recipe:
Marinade
2 tsp kosher salt or to taste
4 cloves garlic, coarsely chopped (or garlic puree equivalent)
3 fresh Bay leaves, plus extra for skewers
½ tsp black pepper
1 tbsp red wine vinegar
2 tbsp olive oil
2 pounds of beef tenderloin cut into 2 inch cubes
Onion wedges – optional
Red Pepper wedges – optional
Wooden skewers – soaked in water
Directions:
1. Marinade: Using a mortar and pestle, combine salt and garlic cloves, mashing to a paste. If using garlic puree, mix garlic puree with salt. Then mix in 3 Bay leaves, black pepper, red wine vinegar and olive oil.
2. Place cubed beef in glass bowl and pour marinade over-top. Coat thoroughly. Let stand 2 to 4 hours (refrigerated).
3. Push meat onto wooden skewers, alternating with Bay leaves, and onion and red pepper wedges if using. Grill over medium heat for 5 minutes for medium rare or to desired doneness.
Serve Espetadas with Portuguese Duoro Tinto.
(Photo Credit: Saúde&Lar)
