PORTUGUESE ESPETADA – BEEF SKEWERS
400 grams beef tenderloin
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 whole onion, finely diced peel onion first
1 handful fresh parsley
4 cloves garlic cloves
1 teaspoon salt
1 teaspoon fresh ground black pepper
8 leaves fresh bay leaves
Cut meat into 2 inch cubes.
Combine oil, vinegar, parsley, garlic, salt, pepper and bay leaves.
Add the beef and toss thoroughly to coat. Marinate in the fridge for 4 to 6 hours.
Remove the beef and bay leaves from marinade and thread onto skewers.
Grill on a high heat for 2 to 3 minutes.
Baste the Espetada’s with any remaining marinade during cooking.
Portuguese Chimichurri Sauce Molho Cru:
1 whole onion small, finely diced
3 whole garlic cloves, finely diced
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 pinch salt
1 pinch pepper
0.5 pinch paprika
1 whole red chilli, fresh deseeded and finely chopped
0.5 bunch fresh parsley, finely diced
Mix all ingredients together, add salt and pepper to taste.
Store in refrigerator for 2 hours or overnight for the flavours to absorb.
Serve with Espetadas.
Recipe posted by: Amanda Conradie
Photo: Louise Robinson – onderste foto: Chillies gekap en garlic en toe net olyf olie oor gegooi. Dis so ‘n ekstra vir die pizza.
