THE GARLIC-LAUREL SLABS

(Our Play on Espetada / Beef Skewers)

THE GARLIC-LAUREL SLABS

Ingredients: 600g Beef Sirloin (large cubes), 6 cloves Garlic (smashed), 4 Bay leaves (torn), 2 tbsp Coarse Sea Salt, 1 tsp Black pepper, 50ml Olive oil...

Ingredients

  • 600g Beef Sirloin (large cubes)
  • 6 cloves Garlic (smashed)
  • 4 Bay leaves (torn)
  • 2 tbsp Coarse Sea Salt
  • 1 tsp Black pepper
  • 50ml Olive oil

Cooking Method

  1. The Coat Rub the beef cubes heavily with coarse salt, garlic, and bay leaves.
  2. The Rest Let the meat sit for 30 minutes; the salt will pull the garlic and bay leaf oils into the fibers.
  3. The Scorch Skewer the meat; grill on maximum heat for 3 minutes per side until the edges are blackened and rock-hard charred.
  4. The Bloom Add a 10ml splash of water to the skewer as it leaves the grill; the sudden steam will carry the bay leaf aroma through the meat.
  5. The Final Flourish Brush with raw melted butter and top with fresh parsley.

Cuisine: Portuguese

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