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Anticuchos with Roasted Yellow Pepper Sauce
(Peruvian Beef Kebabs)
Ingredients
BEEF:
1 1/2 pounds boneless sirloin steak, trimmed and cut into 1/2-inch pieces
3 tablespoons red wine vinegar
2 teaspoons ground aji amarillo or hot paprika
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
FIERY RUB:
3 tablespoons chopped fresh flat-leaf parsley
1 teaspoon salt
1 teaspoon ground aji amarillo or hot paprika
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
Cooking spray
Preparation
1. To prepare beef, combine first 7 ingredients in a large bowl; toss well. Cover and chill 3 hours.
2. To prepare fiery rub, combine parsley, 1 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon pepper, and 1/4 teaspoon turmeric.
3. Prepare grill.
4. Remove beef from bowl; thread beef onto each of 6 (10-inch) skewers. Press fiery rub onto beef. Place kebabs on grill rack coated with cooking spray; grill 6 minutes or until desired degree of doneness, turning once. Serve with Roasted Yellow Pepper Sauce.
Totals include Roasted Yellow Pepper Sauce.
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Note:
This recipe originally ran in Cooking Light September, 2001 and was updated for the November, 2012 25th anniversary issue.
Steven Raichlen,
MARCH 2002
10
