Anticuchos are skewers of meat (traditionally beef hearts) or fish that are marinated in vinegar and a paste of ají panca, a Peruvian chile with a deep, woodsy spice. These savory morsels are easy to eat and easier to love, so it's no surprise that they are a popular street food all over the country. Their bite-size nature also makes them a fine appetizer. Here, flatiron steak takes the place of beef hearts; that more accessible cut has a robust flavor that stands up well to the bold marinade and the heat of the grill.
•If using blade steaks, discard center cartilage.
•Beef can be marinated up to 8 hours.
•Skewers can be grilled in a hot lightly oiled 2-burner grill pan, rotating a quarter turn occasionally, about 5 minutes total.
Recipe information
Total Time
1 1/2 hr (includes marinating)
Yield
Makes 12 Hors d'oeuvres
Ingredients
Preparation
Step 1
Toss steak with 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl.
Step 2
Mince and mash garlic to a paste with a pinch of salt, then stir together with remaining ingredients and toss well with beef. Marinate, chilled, at least 1 hour.
Step 3
Thread steak onto skewers, leaving a small space between each piece and transferring to a tray (discard marinade).
Step 4
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
Step 5
Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, 5 to 6 minutes total for medium-rare.
What to drink:
Step 6
Concha y Toro Terrunyo
Casablanca Valley Sauvignon Blanc '07
