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Steak anticuchos
Serves SERVES 4 Starters and mains
Ingredients
- 800g rump steak
- 2 purple, red or white potatoes (or a mixture of all 3)
- vegetable oil, for frying
- micro red-veined sorrel leaves, to garnish
- 8 skewers, soaked in water for 30 minutes before use, if wooden
For the marinade
- 3tsp aji panca paste
- 4 sprigs fresh oregano, leaves removed and chopped
- 1tsp vinegar
- 2 garlic cloves, chopped
- ¼tsp ground cumin
- ½tsp vegetable oil
For the rocoto dip
- 6tbsp mayonnaise
- 3tsp rocoto paste
- 1tsp chopped garlic
- juice of 1 lime
Method
Cut the rump steak into 2cm x 2cm pieces. Make a marinade with the aji panca paste, oregano, vinegar, garlic, ground cumin, vegetable oil, 50ml water and a large pinch of salt and mix well. Pour over the steak and leave to rest for at least 2 hours or, preferably, overnight.
Cook the potatoes in salted water, then cut them into slices and fry them in oil until crisp.
Make the rocoto dip by mixing the mayonnaise, rocoto paste, garlic, lime juice and a pinch of salt.
Thread the steak cubes on to skewers and grill on a hot ridged griddle pan, or barbecue for 1-2 minutes on each side.
Serve, garnished with the micro red-veined sorrel leaves, the potatoes and rocoto dip alongside.
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