Chef Paul Friedman
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.
2 oz. center-cut beef fillet tips
Red and yellow bell pepper pieces
Salt and pepper, to taste
1 oz. butter
1 small clove garlic, minced
Shredded oven-roasted potatoes
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