Chef Aaron Brooks’ “Anticuchos” put clean, naturally flavorful Aussie grassfed steak at the center, marinated and served with spicy Peruvian panca and aji amarillo pastes. The traditional version calls for beef heart, but hanger steak or even a flat iron is a friendlier and more available cut
For the marinade: Blend all marinade ingredients together. Toss some of the marinade with the meat to marinate, skewer 2 piece of meat with one potato in between and allow to marinate for 6 hours minimum. Sweat the onions and garlic in the blend oil, once translucent remove from heat and chill, add all ingredients to the blender, blend till smooth season accordingly with salt.
To Finish: Saute skewers on a hot plancha and dress with yellow sauce and panca sauce. Sprinkle with chopped cilantro and green onion to finish.