Tender beef heart marinated in red wine vinegar, garlic, aji panca, and warm spices, then grilled on skewers for a smoky, flavorful Peruvian classic.

Grilling

Peruvian “Anticuchos” (Steak Skewers)

Prep Time:

25 minutes+ Overnight Marinate

| Cook Time:

6 minutes

| Servings:

Recommended Sides:

Cilantro-lime Rice, Peruvian-style Roasted Potatoes, Chimichurri

Ingredients:

• 1.5 lbs trimmed cow heart, sliced into thin 1/2-inch thick, bite-sized strips

• 1/2 cup red wine vinegar

• 4 cloves garlic, finely minced

• 2 tbsp Aji Panca paste (or substitute with 1 tbsp smoked paprika + 1 tsp cayenne)

• 1 tsp ground cumin

• 1 tsp dried oregano

• 1 tsp kosher salt

• 1/2 tsp black pepper

• 2 tbsp vegetable oil (plus extra for brushing the grill)

• Wooden or metal skewers

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Directions:

Ensure the cow heart is entirely trimmed of any white fat or internal stringy fibers. Slice the clean, red muscle meat into flat, bite-sized strips about 1/2-inch thick and 2 inches long.
In a large bowl or zip-top bag, vigorously whisk together the red wine vinegar, minced garlic, Aji Panca paste (or paprika/cayenne substitute), ground cumin, dried oregano, salt, black pepper, and vegetable oil.
Add the heart slices to the marinade, ensuring every piece is completely coated. Seal tightly and refrigerate for at least 4 hours, though overnight (12 to 24 hours) is highly recommended to properly tenderize the meat and develop the traditional flavor.
If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning. Thread 3 to 4 marinated heart strips flatly onto each skewer, weaving them slightly so they stay secure. Save the leftover marinade in the bowl.
Crank your outdoor grill or indoor cast-iron grill pan to high heat. Lightly oil the grates. Lay the skewers down and cook for 2 to 3 minutes without moving them to get deep, smoky grill marks. Flip, brush the meat with a bit of the leftover marinade, and cook for another 2 to 3 minutes. Do not overcook—they are best enjoyed juicy and medium-rare.
Remove from the heat and serve immediately. Traditionally, these are paired with boiled potatoes, grilled corn on the cob, or a spicy green dipping sauce.

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