robert-r
is Blowin Smoke!
Trimmed & sliced a 2" thick top loin steak into 1/4" x 3" pieces.
Marinated for 3 hours in a mix of toasted garlic, toasted & ground cumin, aji panca paste, red wine vinegar, achiote oil, K salt & black pepper.
Grilled 4 minutes per side over a hot fire of lump & mesquite. Basted with achiote oil at 3 minutes per side.
Served with a yellow chile (aji amarillo) peanut sauce, steamers, & snackmatoes.
Time To Eat!
Damn good.
fwiw - recipe says to use beef hearts to be authentic. Not us.
Also, a little less cumin next time.
recipe here: https://barbecuebible.com/recipe/peruvian-beef-kebabs-anticuchos/
& here: https://barbecuebible.com/recipe/yellow-chile-peanut-sauce-aji-amarillo/
Marinated for 3 hours in a mix of toasted garlic, toasted & ground cumin, aji panca paste, red wine vinegar, achiote oil, K salt & black pepper.
Grilled 4 minutes per side over a hot fire of lump & mesquite. Basted with achiote oil at 3 minutes per side.
Served with a yellow chile (aji amarillo) peanut sauce, steamers, & snackmatoes.
Time To Eat!
Damn good.
fwiw - recipe says to use beef hearts to be authentic. Not us.
Also, a little less cumin next time.
recipe here: https://barbecuebible.com/recipe/peruvian-beef-kebabs-anticuchos/
& here: https://barbecuebible.com/recipe/yellow-chile-peanut-sauce-aji-amarillo/
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