Peruvian Anticuchos with Red Salsa

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 aji limo chile paste.

  • Total Time:
  • Servings: 4
  • Time(Other): plus 2 hr marinating

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Ingredients

anticuchos
  • 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
red salsa
  • 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
  • Salt

How to make this recipe

  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.
  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.
  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.

Notes

Aji panca and aji limo chile pastes are available at specialty food shops and spanishtable.com.

Contributed By Photo © Lucas Allen

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