Espetadas are made by threading beef chunks onto bay branches, imparting menthol notes and aroma. A streamlined version uses pulverized dried bay leaves mixed with garlic and olive oil for seasoning. The beef is skewered and grilled, with tomatoes added for flavor. A Madeira reduction enhances the dish, and flat iron steak or beef sirloin tips are recommended for their texture and flavor. Fresh bay leaves cannot replace dried; the fat on beef aids in charring, and an inexpensive Madeira works well for the dish.
Espetadas are made by threading chunks of beef onto fresh-cut branches of bay, infusing the meat with unique menthol notes and a heady aroma.
The recipe involves pulverizing dried bay leaves to make seasoned salt, which is mixed with garlic and olive oil to season the meat.
Flat iron steak or beef sirloin tips provide the best tender texture and rich flavor, while beef tenderloin is an excellent splurge option.
Don't use fresh bay leaves instead of dried; they won't grind into a fine powder, and retaining bits of fat on the beef adds rich flavor.
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