Beef Anticuchos with Warm Corn and Potato Salad
Beef anticuchos are Peruvian marinated beef skewers built on ají panca's smoky-spicy depth, paired with a warm corn and potato salad that balances the bold marinade with fresh vegetable sweetness.
Beef anticuchos are Peruvian marinated beef skewers built on ají panca's smoky-spicy depth, paired with a warm corn and potato salad that balances the bold marinade with fresh vegetable sweetness.
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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. (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.
Store cooled anticuchos and salad separately in airtight containers up to 3 days. Reheat beef gently on a skillet over low heat with a splash of olive oil; serve salad at room temperature or warm gently without dressing.
Metal or bamboo skewers · Grill or grill pan · Meat thermometer
Ají panca is a dried Peruvian chili with fruity, smoky notes. If unavailable, substitute smoked paprika mixed with a touch of chipotle powder, though the flavor will differ slightly.
Marinate for at least 2 hours, or up to overnight in the refrigerator, to allow the ají panca and garlic flavors to penetrate the meat.
Thread cubes onto skewers and grill over medium-high heat for 8–10 minutes, rotating every 2–3 minutes, until beef reaches medium-rare (130°F internal temp).
Marinate the beef up to 24 hours ahead. Prepare the salad components separately; dress and warm the salad just before serving to preserve texture.
Waxy potatoes like tri-colored baby potatoes hold their shape when warm. Avoid starchy varieties that break apart easily.
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