Peruvian Steak Anticuchos with Aji Sauce


2 1/5 lb rib eye spinalis cap steak or beef heart (cut into approx. 1/4 inch thick and 2 inch long slices)
1/2 cup aji panca puree
1/2 cup Cholula (original)
1 Tbsp soy Sauce, light preferred
1 Tbsp extra virgin olive oil
1 tsp mexican oregano
1 tsp salt, kosher
1 tsp black pepper
2 ea. cloves garlic
1 Tbsp
cumin, ground, toasted

Aji Amarillo Dipping Sauce

1 cup aji amarillo puree
1 Tbsp extra virgin olive oil
1 tsp Cholula Sauce
1/4 cup green onion, green part only minced fine
1/4 cup cilantro fresh, finely minced
1 ea. lime, juiced (key lime preferred)
salt and pepper to taste


1. Cut rib eye cap steak into slices and reserve.
2. Toa blender jar add aji panca, Cholula, extra virgin olive oil, cumin, soy sauce, oregano, salt, pepper, garlic, and puree until well incorporated.
3. Place marinade on sliced meat and marinate at minimum 12 hours.
4. Skewer meat on wood and reserve for service (anticucho skewers from Peru are preferred).
5. For Aji Amarillo Dipping Sauce place all ingredients in a bowl and mix to combine.
6. Season with salt and pepper to taste.

Serving Instructions 

1. On pre-heated Planca or flat-top grill, place small amount of oil on cooking surface and place skewer on it for 2-3 minutes per side.
2. Season with salt and pepper once cooked.
3. Serve immediately with Aji Amarillo Dipping Sauce.