- Can I substitute the heart?
- Yes, it's delicious with fillet or rump steak, but for the authentic experience (and crunchy texture), heart is essential. Give it a try!
Anticuchos (Peruvian beef skewers)
Anticuchos is the taste of the Peruvian street, a legacy of the Incas. Although many shy away from beef heart, it is the leanest, cleanest tasting muscle meat, resembling fillet steak in texture if cooked well. The secret is the vinegar-paprika marinade (Aji Panca), which not only flavours but also tenderises this dense meat.
Ingredients
600
g
Beef heart (cleaned) or Fillet steak
3
cloves
Garlic
1
tsp
Ground cumin
2
tsp
Ground paprika (or smoked paprika)
50
g
Aji panca paste (or hot chilli paste)
50
ml
Red wine vinegar
50
ml
Vegetable oil
1
tsp
Salt
1
tsp
Pepper
8
Wooden skewers
Shopping List (0)
Equipment Needed
- Grill or griddle pan
- Wooden skewers
- Pastry brush
Allergen Information
None
Instructions
1
✓
Soak the wooden skewers in water for 30 minutes.
Tip: Wet wood won't catch fire on the grill.
2
✓
Clean the beef heart thoroughly of all membrane, veins and fat, then cut into 3cm flat cubes.
Tip: Heart is only delicious as pure muscle; tough parts (ventricle walls, valves) must be removed.
3
✓
Mix the marinade (garlic, spices, vinegar, oil, chilli paste). Toss the meat in it and marinate in the fridge for 2-4 hours.
Tip: The acidity of the vinegar helps to loosen the dense fibres of the heart.
4
✓
Thread the meat loosely onto the skewers.
Tip: If you squash them together, they won't roast, they'll steam.
5
✓
Grill on a hot grill or pan for 3-4 minutes per side, brushing with the remaining marinade.
Tip: Don't overcook! Heart is good when still juicy (medium); it becomes chewy if overcooked.
Recipe FAQ
Ingredients
- 600 g Beef heart (cleaned) or Fillet steak
- 3 cloves Garlic
- 1 tsp Ground cumin
- 2 tsp Ground paprika (or smoked paprika)
- 50 g Aji panca paste (or hot chilli paste)
- 50 ml Red wine vinegar
- 50 ml Vegetable oil
- 1 tsp Salt
- 1 tsp Pepper
- 8 Wooden skewers