Portuguese Espetada Madeirense Beef Skewers

Introduction

Espetada Madeirense is a classic Portuguese dish from Madeira that delivers tender, flavor-packed beef skewers grilled over an open flame. The combination of garlic, bay leaf, and wine in the marinade results in an explosion of flavor, while reverse searing on the Arteflame grill locks in the juices and creates an incredible crust. Follow this recipe for a perfect, traditional espetada experience cooked entirely on the Arteflame grill.

Ingredients

• 2 lbs beef sirloin or ribeye, cut into 2-inch cubes
• 6 cloves garlic, minced
• 4 bay leaves, broken into pieces
• 1 cup dry red wine
• 2 tbsp sea salt
• 1 tbsp black pepper
• 2 tbsp unsalted butter, melted
• Wooden or metal skewers

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the grill.
3. Stack firewood over the napkins and light them.
4. Let the fire build up and allow the grill to heat for about 20 minutes.

Step 2: Prepare the marinade

1. In a large bowl, combine the minced garlic, bay leaves, red wine, sea salt, and black pepper.
2. Add the beef cubes to the marinade and toss to coat evenly.
3. Cover and refrigerate for at least 2 hours, preferably overnight.

Step 3: Skewer the beef

1. Remove the marinated beef from the refrigerator and thread the cubes onto skewers, leaving slight space between each piece.

Step 4: Sear the beef

1. Once the Arteflame grill reaches a high temperature (1,000°F at the center grill grate), place the skewers on the center grill grate.
2. Allow the beef to sear for 1-2 minutes on each side, creating a golden-brown crust.

Step 5: Reverse sear on the cooktop

1. Move the skewers from the center grill grate onto the flat griddle cooktop.
2. Continue to cook, rotating occasionally, until the beef reaches an internal temperature of 125°F (for medium rare) or your preferred doneness.

Step 6: Rest and serve

1. Remove the skewers from the grill once the internal temperature is 15°F below the desired doneness.
2. Let the meat rest for 5 minutes to allow the juices to redistribute.
3. Drizzle the melted butter over the skewers and serve hot.

Tips

• Use high-quality beef, such as sirloin or ribeye, for the best texture and flavor.
• If using wooden skewers, soak them in water for at least 30 minutes before grilling.
• Always rest your meat after grilling to ensure it remains juicy.
• For an extra touch of flavor, baste the skewers with melted butter while they cook.

Variations

1. Spicy Espetada: Add 1 teaspoon of crushed red pepper flakes to the marinade for a spicy kick.
2. Citrus-Infused Espetada: Replace half of the red wine with freshly squeezed orange juice for a brighter flavor profile.
3. Smoky Paprika Espetada: Add 1 teaspoon of smoked paprika to the marinade for a deep, smoky flavor.
4. Herb-Infused Espetada: Add chopped rosemary and thyme to the marinade for an aromatic twist.
5. Garlic Butter Espetada: Melt extra butter with garlic and drizzle over the skewers just before serving.

Conclusion

Espetada Madeirense is a must-try for fans of Portuguese cuisine and grilled delights. Cooking it on the Arteflame grill guarantees a perfect sear and an undeniably juicy interior. Impress your friends and family with this authentic dish, rich in tradition and bursting with flavor.

Best Pairings

• Side: Grilled Corn on the Cob with Butter
• Side: Roasted Potatoes with Garlic and Herbs
• Drink: Full-bodied red wine like a Portuguese Dão or Douro
• Dessert: Pasteis de Nata (Portuguese Custard Tarts)