Ribeye anticucho
A wonderful way of preparing meat to share between two people. Anticucho is a dish from the Peruvian kitchen and is often prepared from beef heart. It is also often served on a skewer. In this recipe, the anticucho marinade is used with cube roll.
Creation by Mark Vaessen, SUSHISAMBA restaurant, Amsterdam, the Netherlands.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!
Ingredients
|
200 |
g |
ribeye |
|
10 |
g |
fresh oregano |
|
150 |
ml |
rice vinegar (Mizkan) |
|
2 |
g |
garlic |
|
12 |
g |
cumin seeds |
|
50 |
ml |
sake |
|
10 |
g |
black pepper |
|
100 |
ml |
olive oil |
|
30 |
g |
cane sugar |
|
100 |
g |
yellow curry paste |
Preparation method
- Grill the ribeye under the broiler until medium-rare.
- Mix the rest of the ingredients with a hand-held blender to form the anticucho marinade.
- Rub the ribeye with the anticucho and slice thinly.
Serving suggestions
- Serve with sweet and sour vegetables and thinly sliced spring onion.
- Serve with components such as potato, mushroom, onion, tomato, sweetcorn, avocado, sweet pepper, courgette, or aubergine, etc.