Peruvian Barbecue
The last big cookout of the year is almost upon us. Try this one to give your barbecue an international flavor.
1 2-pound sirloin steak, 1-inch thick
1 1/2 teaspoons salt
1/2 teaspoon dried ground chili peppers
6 peppercorns
1/4 teaspoon crushed saffron
3 cloves garlic, minced
1 cup wine vinegar or cider vinegar
1/2 cup water
1/4 cup olive oil
Cut steak into 1-inch cubes. Mix salt, chili peppers, peppercorns, saffron, garlic, vinegar and water in a large bowl. Add meat and toss to coat evenly. Chill 24 hours to season.
Lift meat from marinade and thread onto six long skewers. Brush with olive oil. Place skewers on grill about 4 inches above hot coals. Grill, turning and brushing often with marinade, about 10 minutes, or until steak is done as you like it.
1 2-pound sirloin steak, 1-inch thick
1 1/2 teaspoons salt
1/2 teaspoon dried ground chili peppers
6 peppercorns
1/4 teaspoon crushed saffron
3 cloves garlic, minced
1 cup wine vinegar or cider vinegar
1/2 cup water
1/4 cup olive oil
Cut steak into 1-inch cubes. Mix salt, chili peppers, peppercorns, saffron, garlic, vinegar and water in a large bowl. Add meat and toss to coat evenly. Chill 24 hours to season.
Lift meat from marinade and thread onto six long skewers. Brush with olive oil. Place skewers on grill about 4 inches above hot coals. Grill, turning and brushing often with marinade, about 10 minutes, or until steak is done as you like it.
posted by Nightowl | 9/01/2006
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