Beef Anticuchos with Grilled Vegetables
A simple and flavorful Peruvian-inspired dish, featuring marinated beef skewers grilled to perfection and served with a variety of roasted vegetables.
Ingredients
- ●1 pound Beef (1 pound)Skirt steak or flank steak work well for anticuchos
- ●1 small Delicate OnionThinly slice the onion for grilling
- ●1 small Crisp Bell PepperAny color bell pepper works well for this recipe
- ●2 tablespoons Peruvian Aji Amarillo PepperThis pepper is a key flavor component in Peruvian cuisine
- ●1/2 cup Anticuchos SauceYou can use store-bought or homemade Aji Amarillo sauce
- ●2 tablespoons Lime JuiceFresh lime juice adds brightness to the dish
- ●2 cloves GarlicMince the garlic for the marinade
- ● Salt and Black PepperUse to taste
Instructions
- 1
In a blender or food processor, combine the Aji Amarillo pepper, lime juice, garlic, salt, and black pepper. Blend until smooth.
- 2
In a large bowl, whisk together the marinade, beef, and anticuchos sauce. Cover and refrigerate for at least 2 hours or overnight.
- 3
Preheat the grill to medium-high heat. Thread the marinated beef onto skewers, leaving a small space between each piece.
- 4
Grill the beef for 3-4 minutes per side, or until it reaches an internal temperature of 135°F (57°C) for medium-rare.
- 5
While the beef is cooking, brush the onion and bell pepper with oil and season with salt and black pepper. Grill the vegetables until they are tender and lightly charred.
- 6
Once the beef is cooked, let it rest for 5 minutes before slicing it thinly against the grain.
- 7
Serve the beef with the grilled vegetables and a side of your favorite Peruvian-inspired dishes, such as Inca corn or fried yuca.
- 8
Garnish with fresh cilantro, if desired.