This dish from Madeira features large cubes of beef threaded onto a bay laurel branch and grilled. Seasoned with the island’s volcanic rock salt, it is traditionally served hanging above the table.
Mix the beef cubes with the garlic, olive oil, salt, and black pepper. Marinate for at least 1 hour.
Thread the beef cubes onto skewers.
Grill over high heat, turning, for 10–12 minutes, until cooked on all sides.
Serve hot with bread and potatoes.
Refrigerate the marinated raw beef for 1 day or freeze it for 2 months. Refrigerate cooked skewers for 2 days.
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