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My review
Espetadas (Portuguese Beef Shish Kabobs)
Raquel Teixeira
"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."
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Ingredients
8 h 20 m servings 190 calsOriginal recipe yields 10 servings (10 skewers)
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Directions
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Ready In
- 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.
- 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.
Footnotes
- 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.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 190 calories; 7.8 g fat; 1.4 g carbohydrates; 23.8 g protein; 59 mg cholesterol; 1446 mg sodium. Full nutrition
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Reviews
Read all reviews 1010 Ratings
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Most helpful positive review
10/16/2011
Pretty good. But I would cut the salt in half. It was a bit salty.
Most helpful critical review
4/1/2015
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.
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10/16/2011
Pretty good. But I would cut the salt in half. It was a bit salty.
4/1/2015
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.
9/24/2013
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...
9/22/2017
Salt should only be added before grilling and use Madeira fortified wine instead of red wine.
6/14/2017
I followed the recipe according to the adjustments suggested in allrecipes magazine. We were unable to eat it. It was very salty (even with the reduced amount of salt as suggested.) Also, I used...
1/29/2017
We didn't love the red wine marinade. Maybe I bought the wrong kind, not sure. But they turned out perfect, minus the taste of sweet red wine.
9/2/2015
Excellent, you must use sea salt coarse instead of fine salt. makes a huge difference. Tastes like it did in Portugal this past summer. I have made it three times.
1/5/2014
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.