LIFESTYLE NEWS - An easy recipe for Espetada. 

INGREDIENTS

• ½ cup red wine

• ½ cup olive oil

• 8 cloves of garlic

• 6 bay leaves, crumbled

• 1 Tbsp coarse sea salt

• Black pepper, freshly ground to taste

• 1½ kg rump steak, cut into cubes

• Wooden skewers, soaked in water for an hour

METHOD

Toss together the rump and all the ingredients in a large bowl making sure the meat is evenly coated. Cover and marinate in the fridge for about 8 hours or overnight.

Preheat a grill to medium-high heat.

Remove the rump from the marinade; shake off the excess liquid and skewer the beef onto the prepared skewers. If you have a bay tree, using green cuttings as skewers gives the meat a wonderful flavour.

Cook on the preheated grill until the beef cubes start to become firm and are reddish-pink and juicy in the centre, 2 to 4 minutes per side for medium-rare. 

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