Ingredients
- 700g beef heart, bavette or skirt steak, cut into chunks
- 3 tbsp red wine vinegar
- 2 tbsp neutral oil
- 3 garlic cloves, crushed
- 1 tbsp aji panca paste, or mild chilli paste
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1 tsp sea salt
- 1/2 tsp black pepper
- To Serve:
- Boiled or roasted potatoes
- Sweetcorn
- Lime wedges
- Fresh coriander
- Chilli sauce
Nutrition (per serving)
- Calories: 460
- Protein: 44g
- Fat: 28g
- Carbs: 8g
Method
- Trim the beef and cut into even chunks.
- Mix the vinegar, oil, garlic, chilli paste, paprika, cumin, oregano, salt and pepper.
- Add the beef and coat well.
- Cover and marinate for 4 hours.
- Thread onto skewers.
- Cook over a very hot BBQ or grill for 6 to 10 minutes, turning often.
- Rest briefly.
- Serve with potatoes, sweetcorn, lime and chilli sauce.
Notes
If using beef heart, trim it carefully and don’t overcook it. If using bavette or skirt steak, cook hot and fast for the best texture.