Recipes Peruvian Anticuchos with Red Salsa Be the first to rate & review! 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 By Erik Ramirez Updated on May 4, 2021 Print Rate It Share Share Tweet Pin Email Photo: © Lucas Allen Total Time: 45 mins Yield: 4 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 Directions 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. 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 Ají panca and ají limo chile pastes are available at specialty food shops and spanishtable.com. Rate it Print