Madeira Beef Espetada

Large cubes of beef cooked rare, seared by fire and infused with fresh bay leaves. The meat stays juicy under a crust of grey salt, with that characteristic wood-fired smoke aroma.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 584
• Protein: 53 g
• Carbs: 3 g
• Fat: 33 g

Ingredients

• 1000 g Beef rump steak ( cut into large cubes )
• 6 piece Garlic ( coarsely minced )
• 10 piece Bay leaf ( crushed )
• 2 tbsp Gray sea salt
• 1 tsp Black pepper ground
• 50 g Minimum butter sweet ( cold )
• 4 piece Fresh bay leaf branches ( sharpened to be used as skewers )

Instructions

1. Cutting the beef

   Cut the rumsteak into regular 4 to 5 cm cubes. You need volume so the outside grills without the center overcooking.

2. Aromatic rub

   In a large dish, vigorously rub the meat with minced garlic, crushed bay leaves, and pepper. Let the meat soak up these essential oils.

3. Skewering and salting

   Thread the cubes onto bay leaf branches (or metal skewers). Just before placing on the grill, roll the skewers in grey sea salt. The salt should crunch under your fingers.

4. Fire searing

   Place over very hot coals. The meat must sear instantly. Turn regularly to get a uniform brown crust. Allow 10 minutes for rare cooking.

5. Resting and glazing

   Remove from heat. Rub the pieces with fresh butter to glaze the meat. Let rest for 2 minutes so the fibers relax and the juices redistribute.

Chef's tips

• Never salt in advance, the salt would draw out the moisture and you'd lose juiciness.
• If using metal skewers, make sure they are very hot before threading the meat to sear the center.

Storage

Consume immediately after cooking. Grilled beef does not reheat well as it toughens the fibers.