Espetada is Madeira’s signature grill dish, and the island has its own stubborn pride about doing it its own way.

Traditionally, cubes of beef are skewered onto fresh bay laurel branches and cooked over hot coals with nothing but garlic and coarse salt. No sweet marinade, no fuss, and it is remarkable that something so plain can taste so good.

The whole point of espetada is simple: good beef, a lot of garlic, coarse salt, and real heat. It gets threaded onto skewers (traditionally bay laurel branches, which the Madeirans use both for flavor and because they are sturdy and free) and grilled hot and fast so the outside chars while the inside stays juicy. Then it gets hung, dripping, right over warm bread so every last drop of garlicky, beefy juice soaks in.

If you have not made our Bolo do Caco (recipe on the site) yet, this is your excuse: that soft, griddled Madeiran flatbread is the traditional partner for espetada, catching its drippings.

Espetada Madeirense (Madeira Beef Skewers) Recipe

What you need

Ingredients

For the skewers:
2 1/2 lbs beef sirloin or ribeye, cut into 1.5-inch cubes
8 to 10 whole garlic cloves, smashed
2 bay leaves, crumbled, plus a few whole leaves for tucking between the meat
1 tablespoon coarse sea salt
1 teaspoon black pepper, coarsely ground
1/4 cup dry white wine (or Madeira wine, if you want to go all the way)
2 tablespoons olive oil
For serving:
1 loaf Bolo do Caco or other crusty bread, warmed
4 tablespoons butter, melted with 2 minced garlic cloves and chopped parsley

Cook along

Instructions

In a large bowl, combine the smashed garlic, crumbled bay leaves, salt, pepper, wine, and olive oil. Add the beef cubes and toss well to coat. Cover and marinate in the refrigerator at least 4 hours, or overnight.
If using wooden or bamboo skewers, soak them in water for 30 minutes before threading. Thread the beef cubes tightly onto skewers, tucking a small bay leaf between pieces here and there.
Heat a grill to high heat (or use a heavy stovetop grill pan over high heat).
Grill the skewers for 12 to 15 minutes total, turning every few minutes, until well charred on the outside and medium inside.
Let the skewers rest for 5 minutes.
Serve immediately over warm Bolo do Caco or crusty bread, drizzling the garlic butter over the meat and bread so the juices soak in as you eat.