GRILLED STEAK KABOBS

WITH SUCCULENT STEAK SEASONED WITH VIBRANT PERUVIAN FLAVORS, THESE GRILLED STEAK KABOBS ARE A GLOBAL TWIST ON A BBQ CLASSIC. 🍢🥩 IT’S A CULINARY JOURNEY TO THE ANDES, RIGHT FROM THE COMFORT OF YOUR OWN GRILL.

If you’re looking for flavors you can only find in Peru, these grilled steak kabobs are for you. With a few skewers and some amazing steak, you’ll have delicious steak around the campfire for the whole family.

INGREDIENTS  

CILANTRO SAUCE:

• ▢½ CUP MAYO
• ▢1 BUNCH FRESH CILANTRO
• ▢¼ CUP QUESO FRESCO
• ▢1 SERRANO OR JALAPENO SEEDED, STEMMED AND MINCED
• ▢2 GARLIC CLOVES
• ▢4 SCALLIONS
• ▢LIME JUICE FROM ONE LIME
• ▢SALT

PERUVEAN STEAK MARINADE:

• ▢1 TBSP OLIVE OIL
• ▢1 TBSP SOY SAUCE
• ▢1 TBSP AJI AMARILLO SAUCE
• ▢1 TSP HUACATAY PASTE
• ▢LIME JUICE

FOR THE GRILLED STEAK KABOBS

• ▢2 LBS TOP SIRLOIN STEAK
• ▢3 EVENLY SIZED IDAHO POTATOS WASHED, PEELED AND SLICED INTO WEDGES
• ▢1 RED ONION SLICED INTO DISKS
• ▢1/2 LBS TOMATOES

INSTRUCTIONS 

MAKE THE CILANTRO SAUCE (AKA AJI VERDE)

• In a food processor, combine the mayo, cilantro, queso fresco, jalapeno, garlic cloves, scallions, and lime juice.
• Pulse until smooth.
• Season with salt to taste.
• Cover and store in an airtight container in the refrigerator until ready to serve.

PREP AND MARINATE THE BEEF

• Remove any excess fat from the steak and cut into 1” cubes. Place in a large resealable bag.
• Whisk the olive oil, soy sauce, aji sauce, huacatay paste and lime juice together in a bowl.
• Pour over the steak cubes.
• Marinate for 2 to 6 hours.

PER-COOK THE POTATOES

• When ready to grill, preheat your campfire or grill for indirect heat.
• Par-cook the fries by grill at high heat, around 450, in foil tray or cast iron pan until golden brown with a tiny bit of oil to prevent soggy potatoes, stirring as needed to crisp evenly, about 25 minutes.
• Season with salt and set side until you make the kabobs.

ASSEMBLE THE KABOBS

• Assemble the kabobs with the marinated beef cubes alternating with the cooked potatoes.

GRILL THE KABOBS

• Place on the hot side of the grill, and rotate, making sure to cook the beef evenly to desired doneness or 135 for medium-rare.
• Remove from the grill and set aside to rest.
• Meanwhile, grill the onions and tomatoes.
• Serve the kabobs on a platter with the grilled onions and tomatoes with the cilantro sauce for dipping.

NUTRITION

Serving: 2g | Calories: 276kcal | Carbohydrates: 14g | Protein: 23g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 252mg | Potassium: 697mg | Fiber: 2g | Sugar: 2g | Vitamin A: 292IU | Vitamin C: 18mg | Calcium: 56mg | Iron: 2mg