Peruvian Anticuchos with Red Salsa

Name: Peruvian Anticuchos with Red Salsa
Total time: 45 min
Ingredients: 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; 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

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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

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.