How to Make It
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.
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.
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.