Peruvian · intermediate
Peruvian Anticucho Glazed Halal Beef Sirloin Skillet With Charred Corn
Tender halal sirloin strips seared in a smoky aji panca and garlic marinade served over sweet charred corn.
- PREP TIME
- 20 min
- COOK TIME
- 15 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
In a bowl, whisk together the aji panca paste, apple vinegar, minced garlic, ground cumin, dried oregano, and half the salt.
- 02
Add the trimmed halal beef sirloin strips to the marinade and toss until evenly coated. Set aside at room temperature for 15 minutes.
- 03
Heat 1 tablespoon of vegetable oil in a heavy cast-iron skillet over medium-high heat until shimmering.
- 04
Add the sweet corn kernels and remaining salt to the skillet, cooking undisturbed for 3 minutes until charred on the bottom, then stir and cook for 2 more minutes. Transfer corn to a serving platter.
- 05
Wipe the skillet, add the remaining 1 tablespoon of vegetable oil, and heat over high heat until smoking.
- 06
Add the marinated beef in a single layer and sear without moving for 2 minutes, then stir-fry for another 2 to 3 minutes until caramelized and cooked through. Spoon over the charred corn.
A LITTLE KITCHEN KNOW-HOW
High-Heat Pan Searing
Cooking seasoned meat rapidly at high temperatures in a heavy skillet to create a deeply flavored caramelized crust while keeping the interior juicy.
Notes from the kitchen
- Do not overcrowd the skillet while searing the beef; cook in two batches if necessary to get a hard crust rather than steaming the meat.
- Adjust the heat of the dish by adding a spoon of fresh lime juice right at the end of cooking to balance the deep earthiness of the aji panca.
- Original home-cooking adaptation inspired by Peruvian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.