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.
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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.