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 ají limo chile paste. Slideshow: Great Grilled Appetizers 

Peruvian Anticuchos with Red Salsa
Photo: © Lucas Allen
Total Time:
45 mins



  • 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


Make the Anticuchos

  1. 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

  1. 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.

  2. 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

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