Serves 4 to 6 

My Maderian friends brag about their Espetada.  Simply marinated and grilled it needs very little to accompany it.  Alas, we don’t have branches of bay leaves to thread through the meat so presoaked wooden skewers will have to do. 

2   teaspoons coarse salt or to taste

4   cloves garlic, coarsely chopped

3   bay leaves plus extra for grilling

½  teaspoon fresh ground black pepper

1  tablespoon red wine vinegar

2  tablespoons olive oil

2  pounds beef sirloin, rib-eye, or beef tenderloin, cut in 2 inch cubes

Wooden skewers soaked in water for ½ hour 

1.  Using a mortar and pestle, combine the salt and garlic, mashing the two until the garlic becomes a paste.  Mix in the bay leaves, pepper, wine vinegar and lastly, the olive oil.

2.  Put the meat cubes in a shallow non-reactive bowl and dump the seasoning paste over the meat.  With clean hands, turn the meat to coat thoroughly on all sides.  Let stand for 2 to 4 hours or even overnight in the refrigerator.

3.  While the meat is marinating, soak the wooden skewers in warm water for at least ½ hour.

4.  When ready to cook, thread the cubes of meat alternating with a bay leaf, onto the skewers.  Grill over medium-heat (for beef tenderloin which requires less cooking, 5-6 minutes for medium-rare ) approximately 5 inches above the flames.  Adjust cooking time to your desired doneness.