Anticuchos (grilled skewers of marinated meat) are a street-food staple in Peru. The recipe here combines cubes of hanger steak with a salsa that gets its kick from Peruvian ají limo chile paste.
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1/3 cup ají panca paste (see Note)
1/3 cup grapeseed oil
6 garlic cloves, minced
1/4 cup red wine vinegar
2 teaspoons salt
2 teaspoons finely chopped oregano
1 teaspoon ground cumin
3/4 teaspoon freshly ground black pepper
1 pound hanger steak, cut into 1-inch cubes
1 tablespoon ají limo paste
1 roasted red bell pepper, chopped
3 scallions, minced
1/4 cup chopped cilantro
1 garlic clove, minced
2 tablespoons minced red onion
1 tablespoon red wine vinegar
1 tablespoon fresh lime juice
1/4 cup grapeseed oil
How to Make It
Step 1 Make the Anticuchos
In a mini food processor, combine everything except the steak and red salsa ingredients and pulse to a coarse puree. Transfer the marinade to a bowl, add the steak cubes and toss to coat. Refrigerate for 2 hours.
Step 2 Meanwhile, make the salsa
In a mini food processor, pulse the ají limo paste with the roasted red bell pepper until nearly smooth. Transfer to a bowl and fold in the rest of the salsa ingredients. Season with salt. Makes about 1 cup.
Step 3 Meanwhile, make the salsa
Light a grill or preheat a cast-iron griddle. Remove the steak from the marinade and thread the cubes onto small skewers, leaving a bit of space between the cubes. Grill over moderately high heat, brushing once with any remaining marinade and turning occasionally, for about 8 minutes for medium meat. Serve with the salsa.
Ají panca and ají limo chile pastes are available at specialty food shops and spanishtable.com.
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