Gastronomixs

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.

Ribeye anticucho

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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.

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