- 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 this recipe
- 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.
- 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.
- 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.
Aji panca and aji limo chile pastes are available at specialty food shops and spanishtable.com.
Contributed By Erik Ramirez Photo © Lucas Allen