Anticuchos de Carne (Beef Steak) Recipe

From Dorothy McNett's Recipe Book.

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Anticuchos de Carne (Beef Steak)

From Dorothy McNett's recipes at Use as an appetizer, or as a main dish served with a potato dish, quinoa and bean salad , etc. You will need about 6 metal skewers. (Serve with the Coconut Pudding Meat or Fish Side Dish!)

6-8 cloves garlic
1 1/2 teaspoons cumin
2 tablespoons mild chile paste (aji panca) or use hot smoked paprika
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
1 teaspoon freshly ground pepper
1 - 1 1/2 pounds tender steak

For a basting sauce, if cooking on outdoor grill
1/4 cup oil
2 tablespoons red wine vinegar
1 pinch cumin

Crush the garlic (the original recipe said to use a rock to pound it out) and combine with the cumin, chile paste or paprika, vinegar, salt and pepper in a glass or ceramic bowl. Cut the steak into 2 inch chunks and add to the marinade. Refrigerate overnight, or allow to stand at room temperature for about an hour. Heat barbeque grill, or use a stove-top grill pan on the burner. Combine the oil, vinegar and pinch of cumin in a dish. Spear the meat cubes on skewers, using about 5 or 6 pieces per skewer, or how ever they fit and how many people you wish to serve, etc. Place on hot grill or grill pan, basting with the sauce as needed.

Recipe created 2014-01-14.

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