- Main
- Beef
- Latin American
- Make-ahead
- Grill
- Stovetop
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
For the steak and marinade
- 2 lb
skirt steak, trimmed
- 1/3 cup
ají panca paste (jarred)
- 1/4 cup
red wine vinegar
- 3 tbsp
vegetable oil
- 6 cloves
garlic, minced
- 1 tbsp
ground cumin
- 1 tsp
dried oregano
- 1 1/2 tsp
kosher salt
- 1 tsp
black pepper, freshly ground
For the dipping sauce
- 3 tbsp
ají panca paste (jarred)
- 2 tbsp
red wine vinegar
- 3 tbsp
vegetable oil
- 1 clove
garlic, grated
- 1/2 tsp
ground cumin
- 1 tsp
honey
salt, to taste
To serve
- 1 1/2 lb
small yellow or waxy potatoes, scrubbed
- 1 tbsp
kosher salt, for the potato water
- 2 tbsp
cilantro, chopped (optional)
- 1
lime, cut into wedges
- 8
metal or bamboo skewers
- Dairy-free
- Gluten-free
Not checked: ají panca paste (jarred), small yellow or waxy potatoes, metal or bamboo skewers.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Cut the skirt steak across the grain into strips about 1 inch wide and 4 inches long. Put them in a large bowl or zip-top bag.
10 min
- 2 lb skirt steak
- Step 2
Whisk together the ají panca paste, red wine vinegar, oil, garlic, cumin, oregano, salt and pepper. Pour over the steak and toss until every piece is coated.
5 min
- 1/3 cup ají panca paste (jarred)
- 1/4 cup red wine vinegar
- 3 tbsp vegetable oil
- 6 cloves garlic
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 1/2 tsp kosher salt
- 1 tsp black pepper
- Step 3
Cover and refrigerate at least 4 hours, or overnight for the best flavor.
4 hr, hands-off
- Step 4
Make the dipping sauce: whisk the ají panca paste, vinegar, oil, grated garlic, cumin and honey in a small bowl until smooth. Season with salt. It should be pourable but thick enough to cling to a spoon; add a teaspoon of water at a time if it's too thick. Set aside.
5 min
- 3 tbsp ají panca paste (jarred)
- 2 tbsp red wine vinegar
- 3 tbsp vegetable oil
- 1 clove garlic
- 1/2 tsp ground cumin
- 1 tsp honey
- salt
- Step 5
Put the potatoes in a pot, cover with cold water by an inch and add the salt. Bring to a boil and cook until a knife slides in easily, 15 to 20 minutes. Drain and keep warm. If using bamboo skewers, soak them in water while the potatoes cook.
20 min
- 1 1/2 lb small yellow or waxy potatoes
- 1 tbsp kosher salt
- 8 metal or bamboo skewers
- Step 6
Heat a grill to high (or a grill pan over high heat) until it's really hot. Meanwhile, thread the steak onto the skewers, 2 or 3 strips per skewer, weaving them so the meat lies flat rather than bunching up. Scrape off thick clumps of marinade but leave a thin coating.
10 min
- Step 7
Grill the skewers 2 to 3 minutes per side, until deeply charred at the edges and just medium inside. Skirt steak is thin, so don't walk away. Move them to a plate and rest 5 minutes.
6 min
- Step 8
Serve the skewers with the boiled potatoes, the ají panca sauce for dipping or spooning over, cilantro scattered on top and lime wedges alongside.
5 min
- 2 tbsp cilantro
- 1 lime
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026