THE PIRI-PIRI MEAT-ARCHITECTURE

(Our Play on Espetada / Beef Skewers with Fire)

THE PIRI-PIRI MEAT-ARCHITECTURE

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

Ingredients

  • 600g Beef Sirloin (large cubes)
  • 6 cloves Garlic (smashed)
  • 4 Bay leaves (torn)
  • 1 tbsp Piri-Piri flakes
  • 2 tbsp Coarse Sea Salt
  • 50ml Olive oil
  • 50g Butter

Cooking Method

  1. The Coat Rub beef cubes with salt, garlic, bay leaves, and piri-piri.
  2. The Rest Let sit for 30 minutes; the salt will pull the spicy garlic oils into the meat.
  3. The Scorch Skewer the meat; grill on maximum heat for 3 minutes per side until rock-hard charred.
  4. The Bloom As the skewers leave the grill, add a 10ml splash of water to the skewer surface; the steam will carry the bay and chili aroma deep into the beef.
  5. The Final Flourish Brush with raw melted butter and top with raw fresh parsley.

Cuisine: Portuguese

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