Grilled beef kebabs with Madeira, bay leaf, and garlic (Espetada) from The New Portuguese Table: Exciting Flavors from Europe's Western Coast (page 143) by David Leite and Nuno Correia

  • garlic
  • beef rib-eye steaks
    The rib-eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section.
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  • EYB Comments

    Can substitute beef tenderloin or beef sirloin for beef rib-eye steaks.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Madeiran griddle bread (Bolo de caco); Fried cornmeal (Milho frito)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef tenderloin or beef sirloin for beef rib-eye steaks.

  • L.Nightshade on November 04, 2013

    We're away for the weekend and didn't bring madeira, so I had to make a substitution. For some reason, we had several bottles of sherry here, and since the recipe called for a dry madeira, I used a mix of fino and oloroso. Sadly, as good as the marinade was, our meat wasn't the best. Supposedly sirloin from the local grocery here, it didn't meet our expectations. Like any dish, the quality of the meat is crucial. I'd like to try this again with madeira and a better piece of meat.

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