Madeira Beef And Bay Leaf Kebabs (espetada)

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 1 1/2 lbs beef tenderloin or 1 1/2 lbs boneless sirloin
• 1/4 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 onion, finely chopped
• 1/2 cup chopped fresh italian parsley
• 4 garlic cloves, finely chopped
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 12 bay leaves
• portuguese bread, for serving (or other crusty country-style bread)

Recipe

• 1 trim any sinews or excess fat from the beef; cut meat into 2-inch cubes.
• 2 in a large baking dish, combine the oil, vinegar, onion, parsley, garlic, salt, pepper, and bay leaves.
• 3 add in the beef and toss thoroughly to coat.
• 4 cover and let marinate in the refrigerator for 4-6 hours.
• 5 preheat grill to high.
• 6 remove the beef and bay leaves from the marinade and thread onto the skewers dividing the bay leaves among the kebabs.
• 7 when ready to cook, oil the grill grate.
• 8 arrange the kebabs on the grate and grill, turning with tongs, until the meat is cooked to taste, 2-3 minutes per side for medium-rare.
• 9 baste the espetadas with any excess marinade, but not during the last 3 minutes.
• 10 serve the espetadas on or off the skewers on slices or chunks or portuguese bread for soaking up the juices.