First up cut the rump steak into large cubes. (Remove any

excess fat you don’t want). Take the cubes of meat, the garlic

and a couple of crushed bay leaves and toss it in a bowl,

massaging the meat. Take the bay leaf sticks and cut them into large skewers. Pre soak them in water for about 20 minutes to prevent them from burning.

Skewer the meat onto your handmade sticks and braai on a very hot grill until it’s done to your liking. Season the Espetadas with coarse sea salt, just before taking it off the heat.