Chef Aaron Brooks Anticucho
- Prep time 6Hr
- Cook time 25Min
- Technique Pan Fry / Saute
- Meat Beef
- Cut Tenderloin
- Serves 30
Chef Aaron Brooks’ “Anticuchos” put clean, naturally flavorful Aussie grassfed steak at the center, marinated and served with spicy Peruvian panca and aji amarillo pastes.
Ingredients
5 lb Aussie hanger or flat iron steak, cleaned and diced into ¾ inch cubes2 lb Cooked baby marble potatoes
Marinade Ingredients:
14 ounces Aji panca paste
5 ounces Aji Amarillo paste
2 ounces minced garlic
2 teaspoons ground cumin
4 ounces soy sauce
3 ounces blended oil
7 ounces white vinegar
3 ounces black beer
1 tablespoons Mexican oregano (finely ground)
Yellow Sauce Ingredients
4 tablespoon plus 2 teaspoon Aji Amarillo
5 ounces white onion diced
4 tablespoons blend oil
3 cloves garlic sliced
½ cup white distilled vinegar
2 tablespoon soy
4 tablespoon lemon juice
4 tablespoon lime juice
Salt, to taste
Method
For the marinade: Blend all marinade ingredients together. Toss some of the marinade with the meat to marinate, skewer 2 piece of meat with one potato in between and allow to marinate for 6 hours minimum. Sweat the onions and garlic in the blend oil, once translucent remove from heat and chill, add all ingredients to the blender, blend till smooth season accordingly with salt.
To Finish: Saute skewers on a hot plancha and dress with yellow sauce and panca sauce. Sprinkle with chopped cilantro and green onion to finish.
The traditional version calls for beef heart, but hanger steak or even a flat iron is a friendlier and more available cut
