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Portuguese beef espetada with olive and coriander dressing
Portuguese beef espetada with olive and coriander dressing
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Try this flavorful Portuguese beef espetada ready in just 30 minutes.
Ingredients:
  • 1 lemon, rind finely grated, juiced
  • 800g Scotch fillet steak, trimmed, cut into 3cm pieces
  • 2 garlic cloves, crushed
  • 5.00 gm sweet paprika
  • 1 dried bay leaf, crushed
  • 80ml (1/3 cup) olive oil
  • 60g (1 ⁄3 cup) Deli Express Green Olives With Chilli & Garlic
  • 125.00 ml coriander leaves
  • 200g grape tomatoes, quartered
  • 2 Lebanese cucumbers, seeded, sliced
  • 2 hard-boiled eggs, peeled
  • 4 flatbreads
  • Hoyt's Hot Peppers, (see note) to serve
Instructions:
  • Set aside 1 tablespoon of lemon juice. Mix lemon zest, steak chunks, garlic, paprika, bay leaf, 1 1/2 tablespoons of oil, and the rest of the lemon juice in a bowl. Season well and let it marinate for 10 minutes.
  • Process olives and coriander in a food processor until finely chopped. Then, with the motor running, gradually add the combined remaining oil and reserved juice until a paste forms.
  • Preheat a sizzling chargrill or barbecue to medium-high heat. Skewer the steak onto 8 metal skewers. Grill for 5 minutes for a perfect medium or to your preferred level of doneness. Let it rest for 3 minutes before serving.
  • In a bowl, mix together tomatoes and cucumbers. Cut the eggs into quarters. Divide the flatbread among plates. Top with the salad, beef skewers, and eggs. Drizzle with olive paste. Serve with hot peppers on the side.

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