Stranger Foods

Photograph of Anticuchos with aji amarillo salsa.

PeruvianAnticuchos with aji amarillo salsa

Serves 4 | Prep 20 mins | Cook 50 mins

Nowadays in Peru, anticuchos are typically made with beef heart but historically llama was the most common choice! They also work perfectly well with steak as we're using here, and often served with boiled potatoes, corn on the cob and a sauce made from aji amarillo (a key ingredient in Peruvian cuisine). The aji amarillo chilli is fairly mild, but has a lovely rich, fruity flavour and is used here in both the marinade and accompanying salsa.

Source: The Spicery

Ingredients

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x0.5

2x 225 g beef steak (any type), thinly sliced
1 yellow pepper, left whole
4 cloves garlic, 2 finely grated or crushed, 2 left whole in their skins
3 tbsp vinegar (white wine or cider vinegar is best)
New potatoes and corn on the cob, to serve

Anticuchos blend

1 tbsp finely chopped mint
2 tsp chilli flakes
1 tsp ground cumin
½ tsp ground black pepper

Instructions

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Preheat the grill or light the BBQ now.
Mix the beef with the grated garlic, 2 tbsp vinegar, 2 tbsp oil, 2 tbsp anticuchos blend and 1 tsp salt. Leave to marinate.
Grill the pepper and whole garlic for , turning frequently, or until the garlic skin is burnt and crispy and flesh is soft. Remove the garlic then grill the pepper for a further , turning frequently, or until the skin is blacked all over and flesh is soft. Leave to cool.
Boil the potatoes and corn on the cob now.
To make the aji amarillo salsa, peel and roughly chopped the grilled garlic and pepper (discarding the seeds and skin), then blend with 50 ml water, the remaining 1 tbsp vinegar, 3 tbsp oil, the remaining 1 tbsp anticuchos blend and ½ tsp salt to a smooth paste (adding an extra splash of water if necessary). Leave to one side.
Thread the marinated beef onto 4 skewers then grill in a foil lined tray (or directly on the grill if using a BBQ) on a high heat for , turning frequently, or until cooked through and charred around the edges.
Serve the anticuchos with the aji aramillo salsa, new potatoes and corn on the cob on the side.

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