• Prep Time: NA
  • Cooking Time: NA
  • Serves: NA

Portuguese beef espetada

Category: Beef

 Ingredients List

  • 1 lemon, rind finely grated, juiced
  • 800g Scotch fillet steak, trimmed, cut into 3cm pieces
  • 2 garlic cloves, crushed
  • 2 teaspoons sweet paprika
  • 1 dried bay leaf, crushed
  • 80ml (1/3 cup) olive oil
  • 60g (1 ⁄3 cup) stuffed garlic & chilli marinated green olives
  • 1/2 cup coriander leaves
  • 200g grape tomatoes, quartered
  • 2 Lebanese cucumbers, seeded, sliced
  • 2 hard-boiled eggs, peeled
  • 4 flatbreads
  • Hoyt”™s Hot Peppers


Step 1
Reserve 1 tablespoon of the lemon juice. Combine lemon rind, steak pieces, garlic, paprika, bay leaf, 1 1/2 tablespoons of oil and the remaining lemon juice in a bowl. Season and marinate for 10 minutes.
Step 2
Meanwhile, process olives and coriander in a food processor until finely chopped. With motor running, add combined remaining oil and reserved juice in a slow, steady stream until a paste forms.
Step 3
Preheat chargrill or barbecue on medium-high. Thread the steak onto 8 metal skewers. Cook, turning, for 5 minutes for medium or until cooked to your liking. Rest for 3 minutes.
Step 4
Combine tomato and cucumber in a bowl. Cut eggs into quarters. Divide flatbread among plates. Top with salad, beef skewers and egg. Spoon over olive paste. Serve with hot peppers.

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