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Rump Steak Anticucho Skewers

01 NOVEMBER 2012
Dish type: Barbecue

Gregor Funcke, head chef at Soho's Ceviche, gives us his best Peruvian anticucho recipe, a fusion dish that is the result of African migration to Peru.

Serves 4      

Ingredients

750g prime rump steak (or equivalent)  
12-16 wood or bamboo skewers      

The Marinade  

2 dried Peruvian panca chillis, deseeded and chopped (or use any fresh red chilli and add 1 tablespoon smoked paprika)  
2 garlic cloves, crushed  
2 tablespoons olive oil  
125ml red wine vinegar  
1 tablespoon ground cumin  
1 teaspoon dried oregano  
Salt and freshly ground black pepper      

Salsa Criolla      

1 red onion  
2 medium tomatoes, cored and deseeded  
1 hot red chilli deseeded  
1 tablespoon lime juice  
Salt and freshly ground black pepper  
1 tablespoon of olive oil  
2 coriander sprigs, finely chopped      

Method

First make the marinade. Prepare this several hours before cooking. Soak the dried panca chilli in warm water for 5–10 minutes. Put the soaked chilli (or the fresh chilli and paprika if using instead) in a food processor or blender with the remaining marinade ingredients and blitz together until smooth.      

Cut the beef into 5cm cubes. Put the meat into a bowl and cover with the marinade. Cover and put in the fridge for several hours, or overnight if possible. An hour before you are ready to cook, remove the meat from the fridge to leave it to return to room temperature.      

Soak the bamboo or wood skewers in water for 30 minutes before you start to build your marinated skewers. This will help prevent them from burning. From the bowl, thread the meat into the skewers, leaving some of the marinade ready for basting.      

For the Salsa Criolla, slice the onion, tomato and chilli as finely as you can. Soak the red onion in iced water for 10 minutes to take the sting out and make it crunchy. Drain thoroughly and then mix with all the other ingredients. Season with salt and pepper. Leave in the fridge until needed.      

Prepare your grill or barbecue. You need to get it really hot. It should be impossible to hold your hand over it. If you are cooking this over a griddle pan then heat this for around 5 minutes and test it to ensure its very hot.      

Cook each skewer, placing several on at a time, on your hot barbecue or griddle pan for 2 minutes until a good crust has developed on the underside and then turn over and repeat. Keep basting this at all times with the reserved marinade, until the meat has taken on a rich, caramel sheen. It should still be slightly pink in the centre.      

Serve with the Salsa Criolla and any great chilli sauce.      

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