Beef Espetada

Chef Paul Friedman
Peli Peli
Houston

The menu at Peli Peli, a South African restaurant with three locations in Houston, features a number of grilled meat entrees “from the braai”—the Afrikaans term for a social meeting that includes barbecuing. For his version of espetada, chef Friedman threads beef fillet tips on a long skewer and serves it with stewed carrots, sauteed spinach and roast potatoes. The presentation turns heads as the dish is carried through the restaurant.
 

Steps

1. Alternately thread beef, zucchini and bell peppers on long metal skewer; season with salt and pepper. Grill over live fire 7 to 10 minutes or until beef is of desired doneness, brushing occasionally with barbecue sauce.
2. Meanwhile, in small saucepan, combine butter and garlic; cook over low heat until melted.
3. To serve, drizzle garlic butter over beef skewer. Accompany with spinach, potatoes and carrots.

Photo courtesy of Certified Angus Beef