Instructions: 1. Place all ingredients in a shallow baking dish and toss well. Let marinate in the refrigerator 2 hours or up to 2 days, tossing the mixture occasionally. Let stand at room temperature while preparing the grill.

2. Thread the beef on 6 or 8 long metal skewers, dividing the total amount evenly. Heat the marinade in a small saucepan 2 to 3 minutes, brush lightly over the espetada.

3. Cook by one of the following methods:

A. Over charcoal: Pour the remaining marinade into a small heavy saucepan and set at the edge of a grill, adjusted so that it is about 5 inches above white-hot coals. Lay the skewered beef on the grill and cook, turning often, about 5 minutes for very rare, 7 minutes for rare, and 9 to 10 for medium-rare, brushing frequently with marinade.

B. In the broiler: Lay the skewers on a lightly greased broiler pan, place 5 to 6 inches from the heat, then broil, turning frequently, about 6 minutes for very rare, 8 minutes for rare, and 10 for medium-rare. Brush frequently with marinade.

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