Chalmar Farm kitchen | ESPETADA


Serves - | 5 Mins | Easy

We love the combination of a perfectly cooked medium rare ESPETADA and anchovy butter. These flavours are the perfect match for each other.

What you’ll love:  The Anchovy butter is pretty easy to prepare and just takes the meat to a whole new level.


  • For the marinade:
  • 25 g Rosemary
  • 5 Cloves of garlic
  • ½ Lemon
  • 45 ml Avocado oil or Olive oil
  • 8 Red onions
  • Salt and pepper
  • For the Anchovy butter:
  • ½ Onion, finely chopped
  • 1 Clove garlic, finely chopped
  • 15 ml Avocado oil
  • 15 ml Curry powder
  • Juice and zest of 1 lemon
  • 2 Anchovy fillets
  • 5 g Parsley
  • 5 g Basil or chives
  • 125 g Soft butter
  • Salt and pepper

Making the Espetadas:

Roughly chop the rosemary, garlic, and lemon. Combine with avocado oil.

Combine the CHALMAR BEEF ESPETADA with marinate. Place in the refrigerator for 2-4 hours to marinate.

Peel red onions and blanch in boiling salted water for 10 minutes. Remove from water and leave until cool to handle, then cut them in half.

Thread CHALMAR BEEF ESPETADA onto skewers, alternating with pieces of onion. Season to taste.

Heat a griddle pan over high heat. Place the skewered meat on the griddle pan and sear for 45 seconds to 1 minute or until well browned. Turn to cook on all sides.

Serve with anchovy butter.

Making the Anchovy butter:

Heat avocado oil in small pan and sauté onion and garlic until soft.

Add the curry powder and fry for 1 minute.

Place the rest of the ingredients (except the butter) in a blender and blend to a rough paste.

Add butter and beat until evenly mixed.

Season to taste.

Chalmar Farm Kitchen advice:
To infuse even more flavour into the beef, marinate the CHALMAR BEEF ESPETADA in the refrigerator overnight.