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Wok eggs, fried rice and hot Dry Noodles.
On the Portuguese island of Madeira, espetadas are made by threading chunks of beef onto fresh-cut branches of bay then cooking the skewers over the embers of a fire. The bay infuses the meat with its unique menthol notes while also releasing a heady aroma. To re-create espetada at home, we pulverize dried bay leaves in a spice grinder to make a seasoned salt, mix in garlic and olive oil, then use the mixture to season the meat before threading it onto metal skewers and grilling over charcoal or gas. Flat iron steak or beef sirloin tips offer the best combination of tender texture and rich flavor, but if you’re up for a splurge, beef tenderloin also is excellent. Though a bit unconventional, we add tomatoes to these beef skewers and also make a simple Madeira reduction to finish the dish. Seasoned with garlic and some of the bay salt, the glaze-like sauce bolsters the flavors on the beef.
dried bay leaves, crumbled
Kosher salt and ground black pepper
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