Espetada stands. Espetada Recipe: Cut either Rump/Sirloin/Fillet steak into 2 Inch cubes. Once you have the cubes on the skewer, sprinkle the meat with some Rock/Coarse salt (NOT ground salt), finely chopped Garlic & broken-up bay-leaves, lightly rub in & let it marinate while you heat the coals up. Cook on coal or wood Barbecue. When cooked tap the skewers to remove all excess Rock Salt/Course salt. Serve with a slice of portuguese bread underneath to catch all the juices.