Ingredients
For the Beef Skewers
- 2 lbs beef sirloin or heart, cut into 1½-inch cubes
- 4 cloves garlic, minced
- 2 tbsp red wine vinegar
- 2 tbsp soy sauce
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp oregano
- ½ tsp black pepper
- 1 tsp salt
- 2 tbsp olive oil
For the Aji Verde Sauce
- 1 cup fresh cilantro leaves
- 1 jalapeño (seeded for mild, whole for heat)
- 2 cloves garlic
- ½ cup mayonnaise
- 2 tbsp lime juice
- 1 tbsp olive oil
- Salt to taste
Optional Garnish
- Grilled corn or potatoes
- Lime wedges
- Fresh chopped cilantro
Instructions
1. Marinate the Beef
In a mixing bowl, combine garlic, vinegar, soy sauce, paprika, cumin, oregano, salt, pepper, and olive oil.
Add beef cubes and toss thoroughly to coat.
Cover and refrigerate for at least 2 hours (overnight preferred for deeper flavor).
2. Prepare the Aji Verde
Blend cilantro, jalapeño, garlic, mayonnaise, lime juice, olive oil, and salt until smooth.
Adjust seasoning and refrigerate until ready to serve.
3. Skewer the Beef
Thread marinated beef onto skewers (metal or soaked wooden skewers). Leave slight spacing between pieces for even cooking.
4. Grill on Platinum Grill Pan
Preheat the Platinum Grill Pan over medium heat (no high heat needed due to even heat distribution).
Place skewers on the grill pan and cover with the lid.
- Cook for 3–4 minutes per side
- Rotate to achieve grill marks on all sides
Use the cover to retain moisture and intensify flavor while reducing splatter.
5. Rest and Serve
Remove skewers and allow to rest for 3–5 minutes.
Serve hot with a generous drizzle or side of aji verde.
