Beef Anticuchos with Warm Corn and Potato Salad

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. (Bottom Zone: Roast at 400°F for 30 minutes, 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.