Ingredients
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Soy Marinade
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¾ cup Soy Sauce
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⅓ cup Honey
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9 cloves Garlic
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2 tablespoons ground Cumin
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1 tablespoon crushed Red Pepper Flakes
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3 pounds flank Steak
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2 Lime
Directions
These highly seasoned grilled beef skewers are found in street carts throughout the Andean region, and while anticuchos can be made from any type of meat, those made from beef hearts are the most popular.
Steps
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1
Done
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Slice and Marinate the BeefPlace all the marinade ingredients in a large bowl and mix until well combined. Set aside. |
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2
Done
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Slice the beef against the grain into long strips about ½ inch thick. Place the beef strips in the bowl with the marinade and toss until all the beef is well coated. Cover and allow to marinate, refrigerated, for at least 1 hour. |
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3
Done
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Skewer and grill the BeefSoak 24 wooden skewers by submerging them completely in water for 20 minutes. |
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4
Done
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Remove the beef from the marinade and thread 2 pieces onto a soaked skewer. Starting 1 inch from the bottom of a strip of meat and treating the skewer like a needle, make “stitches” in the meat, weaving the skewer in and out every 2 inches or so. |
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5
Done
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Heat your grill to the highest setting and close the lid. Wait at least 15 minutes before continuing. |
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6
Done
|
Oil the grill grates with a vegetable oil–soaked paper towel held with a long pair of tongs. Grill the skewers for 3 to 4 minutes per side. Lower the lid if desired, but just keep in mind that because the beef is sliced thin it will cook quickly. |
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7
Done
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ServeTransfer the beef skewers to a serving platter and garnish with the lime wedges. |
