Peruvian Steak Anticuchos with Aji Amarillo Dipping Sauce

Ingredients (20 skewers)

2 pound(s) rib eye spinalis cap steak or beef heart (cut into approx. 1/4 inch thick and 2 inch long slices)

1/2 cup(s) aji panca puree

1/2 cup(s) Cholula® (original)

1 tablespoon(s) soy sauce, light preferred

1 tablespoon(s) extra virgin olive oil

1 teaspoon(s) Mexican oregano

1 teaspoon(s) kosher salt

1 teaspoon(s) black pepper

2 cloves garlic

1 tablespoon(s) cumin, ground, toasted

1 cup(s) aji amarillo puree

1 tablespoon(s) extra virgin olive oil

1 teaspoon(s) Cholula Sauce

1/4 cup(s) green onion, green part only minced fine

1/4 cup(s) cilantro fresh, finely minced

1 lime, juiced (key lime preferred)

salt and pepper to taste



  1. Cut rib eye cap steak into slices and reserve.
  2. To a 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.