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Grilled Skewers of Beef with Garlic and Bay Leaves
(ESPETADA) Yield: 6 to 8 servings
3 pounds beef tenderloin, cut into 1-inch cubes
4 large garlic cloves, finely slivered
4 large bay leaves, crumbled
1/3 cup melted unsalted butter
1 tablespoon olive oil
1/2 teaspoon each: freshly ground black pepper, salt
Place all ingredients in a shallow baking dish and toss well. Let
marinate in the refrigerator 2 hours or up to 2 days, tossing the
mixture occasionally. Let stand at room temperature while preparing
the grill.
Thread the beef on 6 or 8 long metal skewers, dividing the total
amount evenly. Heat the marinade in a small saucepan 2 to 3 minutes,
brush lightly over the espetada.
Over charcoal: Pour the remaining marinade into a small heavy
saucepan and set at the edge of a grill, adjusted so that it is
about 5 inches above white-hot coals. Lay the skewered beef on the
grill and cook, turning often, about 5 minutes for very rare, 7
minutes for rare, and 9 to 10 for medium-rare, brushing frequently
with marinade.
In the broiler: Lay the skewers on a lightly greased broiler pan,
place 5 to 6 inches from the heat, then broil, turning frequently,
about 6 minutes for very rare, 8 minutes for rare, and 10 for
medium-rare. Brush frequently with marinade.
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Grilled Beef Skewers