Beef & Corn Anticucho with Aji Amarillo Sauce
Beef & Corn Anticucho with Aji Amarillo Sauce
Ingredients:
For the Peruvian Marinade & Beef:
1/2 cup aji panca paste
1/2 cup canola oil
2 tablespoons soy sauce
2 tablespoons distilled white vinegar
1 tablespoon sriracha
4 garlic cloves
1/2 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp kosher salt
1/2 tsp pepper
2 lbs beef sirloin (trimmed of excess fat, cut into 1 1/2 inch chunks)
For the Aji Amarillo Salsa:
1 medium yellow bell pepper (cut into 2 inch chunks)
1 tsp canola oil
1/2 cup mayonnaise
2 tbsp aji amarillo or aji panca paste
1 tbsp fresh lime juice
kosher salt
Other:
3 ears of corn (husked and cut crosswise into 4 chunks each)
4 long metal grilling skewers
Directions:
Make the marinade: Puree the aji panca, oil, soy sauce, vinegar, sriracha, garlic, oregano, cumin, salt and pepper together in a blender. Transfer the marinade to a 1 gallon zip-top plastic bag. Add the beef. Seal the bag and refrigerate it, turning the bag occasionally for at least 2 hours (and up to 16 hours).
Make the aji salsa: Position a rack in the center of the oven and preheat it to 350°F. Toss the yellow pepper with the oil on a rimmed baking sheet. Bake it, stirring occasionally, until the pepper chunks are very tender but not browned, about 25 minutes. Let them cool completely. Puree the yellow peppers, mayonnaise, aji amarillo paste, and lime juice together in a blender. Season the salsa to taste with salt. (The salsa can be covered and refrigerated for up to 3 days.)
Prepare an outdoor grill for direct cooking over high heat. For a charcoal grill, let the coals burn until they are covered with white ash and you can hold your hand about 1 inch above the coals for 1-2 seconds. For a gas grill, preheat it on high and adjust the heat to 550°F.
Remove the beef from the marinade and shake off the excess. Thread 4 chunks of beef and 3 chunks of corn onto each skewer. (Skewer each corn chunk through its center, like a bull’s eye.) Brush the grill grates clean. Cook the skewers, turning them once or twice, until the beef is browned, 8-10 minutes for medium-rare.
Divide the skewers among four dinner plates. Divide the salsa into ramekins and add to each plate. Serve immediately.