Chili Crisp Beef Anticuchos
Peruvian grilled beef skewers with a punchy cumin-chili marinade, finished with bright lime and crispy chili oil. Sheet-pan seared and served with charred onions and boiled potatoes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lb beef sirloin or chuck, cut into 1.5-inch cubes
- 1.5 tsp cumin
- 1 tsp paprika
- ¾ tsp chili flakes or chili powder
- 3 tbsp white vinegar
- 1 large yellow onion, cut into thick wedges
- 1 whole lime
- 2 tbsp chili crisp (store-bought or use extra olive oil mixed with red pepper flakes)
Instructions
- 1
Toss beef cubes with cumin, paprika, chili flakes, vinegar, salt, and pepper in a bowl until coated.
- 2
Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, about 1 minute.
- 3
Sear beef in batches without stirring until deeply browned on two sides, 2 minutes per side. Transfer to a plate.
- 4
Add onion wedges to the skillet and char until edges blacken and they soften, 3–4 minutes, stirring halfway.
- 5
Return beef to the skillet, squeeze lime juice over everything, and toss to coat.
- 6
Drizzle with chili crisp and serve hot with lime wedges and fleur de sel on the side.
Tools you’ll need
- large bowl
- large cast-iron skillet or heavy 12-inch skillet
- tongs or metal spatula
- cutting board and sharp knife
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