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espetadas

5/11/2019

Ingredients

Directions

Whisk together the red wine, garlic, bay leaves, salt, and black pepper together in a large glass or ceramic bowl.
Add the sirloin cubes, and toss to evenly coat.
Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours or overnight.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate
Remove the sirloin from the marinade; shake off excess liquid. Discard the remaining marinade. Skewer the beef onto the prepared skewers.
Cook on the preheated grill until the beef cubes start to become firm and are red- dish-pink and juicy in the center, 2 to 4 minutes per side for medium-rare.

5/11/2019

Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in parsley, tomato paste, hot pepper sauce, chicken bouillon, and paprika. Pour in half of the ale; simmer until flavors combine, about 5 minutes.
Pour remaining ale into the skillet; add shrimp. Season with salt. Cook until shrimp absorbs the liquid and turns pink, 15 to 20 minutes