This is a Portuguese classic dish that originates from the island of Madeira. It involves simple ingredients but delivers amazing flavors. This is a regular staple in the summer, and the first meal I have when I travel to my home country, Madeira. You can add whole garlic cloves, sliced white onions, and red peppers in between the beef on the skewers. Also, for extra delight, you can do it how they do it in the restaurants. They hang the beef on long metal skewers with a chunk of butter on top that melts down the skewer.

Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
8 hrs
total:
8 hrs 20 mins
Servings:
10
Yield:
10 skewers
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together the red wine, garlic, bay leaves, salt, and black pepper together in a large glass or ceramic bowl. Add the sirloin cubes, and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours or overnight.

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  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

  • Remove the sirloin from the marinade; shake off excess liquid. Discard the remaining marinade. Skewer the beef onto the prepared skewers.

  • Cook on the preheated grill until the beef cubes start to become firm and are reddish-pink and juicy in the center, 2 to 4 minutes per side for medium-rare.

Editor's Note

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts

190 calories; protein 23.8g; carbohydrates 1.4g; fat 7.8g; cholesterol 58.8mg; sodium 1445.6mg. Full Nutrition
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Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/17/2011
Pretty good. But I would cut the salt in half. It was a bit salty. Read More
(7)

Most helpful critical review

Rating: 3 stars
04/15/2015
The meat was so tender and the flavor was so good. Unfortunately it's was too salty. I'd make it again and cut the salt in half. Read More
(2)
11 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
10/16/2011
Pretty good. But I would cut the salt in half. It was a bit salty. Read More
(7)
Rating: 3 stars
04/15/2015
The meat was so tender and the flavor was so good. Unfortunately it's was too salty. I'd make it again and cut the salt in half. Read More
(2)
Rating: 3 stars
10/03/2013
Sorry to say this was disappointing. I found the recipe in allrecipes magazine & bought expensive sirloin from a good store before I noticed the lack of reviews. Still I followed the recipe to the letter - well per the magazine recommendations. (whole bay leaves reduce salt buy sirloin tip and use metal skewers) While the flavor was good the seasoning remained very mild & the meat was not tender. My husband and I ate a few pieces each put the leftovers in the 'fridg. Read More
(2)
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Rating: 2 stars
02/25/2020
nope! not our taste! Read More
Rating: 4 stars
01/05/2014
This is a good recipe. I have eaten Espetadas my whole life. The secret is in the length of time the meat is marinated for. The longer the better. Also use rock salt and/or Kosher salt. Read More
Rating: 5 stars
06/20/2018
You must cook this with coarse sea salt to make this as intended. I m assuming those who complained about the saltiness failed to do so (FYI- you should always use the thickest sea salt available when grilling. The real thick stuff can be difficult to find sometimes in the US - I always bring sea salt back when traveling to brazil) Read More
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Rating: 5 stars
01/13/2016
Great summer recipe. Make sure to reduce the salt (I did 1 TBSP). Read More
Rating: 3 stars
09/22/2017
Salt should only be added before grilling and use Madeira fortified wine instead of red wine. Read More
Rating: 4 stars
06/17/2013
Very good. I marinated overnight and the beef turned out very flavorful and extremely tender. Read More