Beef anticuchos are Peruvian grilled beef skewers marinated in ají panca paste and spices, traditionally served with a warm corn and potato salad dressed in ají amarillo mayo. This version uses sirloin steak for an accessible take on the classic street food.
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Place 2 tbsp aji panca paste, 1 tsp cumin, 3 minced garlic cloves, 1 tbsp vinegar, 2 tbsp olive oil, ½ tsp sugar, and ½ tsp salt in a large bowl, whisking to combine. Add 1 lb sirloin steak to the bowl and toss to coat. Set aside to marinate for 30 minutes at room temperature or refrigerate for 1 hour or up to overnight.
Meanwhile, combine ½ lb baby potatoes, corn coins, ½ cup red onion, 3 tbsp minced garlic, and 2 tbsp olive oil in another large bowl, tossing to coat.
After the meat has marinated, thread onto 4 skewers and place in a Suvie pan. Brush the skewers with any remaining marinade and place the pan in the top zone of your Suvie. Place the corn and potato mixture in another Suvie pan and place in the bottom zone of your Suvie. Input setting and cook now.
Set Bottom Zone: Roast at 400°F for 30 minutes. Set Top Zone: Broil for 20 minutes.
Approximately halfway through the cook, flip the skewers, and carefully stir the potatoes and corn.
In a large bowl, whisk together 3 tbsp mayonnaise, 2 tbsp aji amarillo paste, 1 tbsp lime juice, and 2 tbsp of chopped scallions. Remove ¼ cup of the dressing and set aside to use as a dip for the skewers.
After the cook, remove the pans from your Suvie, and set the skewers aside to rest while you assemble the salad. Transfer the corn and potatoes to the large bowl with the mayonnaise mixture, stir to combine, and season to taste with salt.
Divide the skewers and salad between 2 plates and garnish with lime wedges and scallions, if using. Serve with the reserved dressing on the side.
Store cooked anticuchos and salad separately in airtight containers for up to 3 days; reheat skewers gently in a 300°F oven for 5 minutes and serve salad chilled or at room temperature.
metal or wooden skewers · grill or grill pan
Yes. Beef heart is traditional for anticuchos; cut into 1-inch cubes and marinate for at least 2 hours to tenderize. Cooking time may be 1–2 minutes longer per side.
Marinate for at least 30 minutes at room temperature, or up to 4 hours refrigerated. Longer marination deepens the ají panca flavor.
Use 1½ tbsp tomato paste mixed with ½ tsp smoked paprika and a pinch of cayenne as a rough substitute, though the flavor will differ.
Substitute the beef with firm tofu or cauliflower florets cut into 1-inch pieces. Marinate and grill the same way.
Cook 2–3 minutes per side for medium-rare on a hot grill or grill pan. Beef should reach 130–135°F internal temperature.
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