Amanda A-mangia: Espetada

INGREDIENTS

½ cup red wine

½ cup olive oil

8 cloves of garlic

6 bay leaves, crumbled

1 Tbsp coarse sea salt

Black pepper, freshly ground to taste

1½ kg rump steak, cut into cubes

Wooden skewers, soaked in water for an hour

METHOD

Toss together the rump and all the ingredients in a large bowl making sure the meat is evenly coated. Cover and marinate in the fridge for about 8 hours or overnight.

Preheat a grill to medium-high heat.

Remove the rump from the marinade; shake off the excess liquid and skewer the beef onto the prepared skewers. If you have a bay tree, using green cuttings as skewers gives the meat a wonderful flavour.

Cook on the preheated grill until the beef cubes start to become firm and are reddish-pink and juicy in the centre, 2 to 4 minutes per side for medium-rare.