© Lucas Allen
Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4

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. Slideshow: Great Grilled Appetizers

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.

Chef's Notes

Ají panca and ají limo chile pastes are available at specialty food shops and spanishtable.com.

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