Editorial sample recipePeruvianintermediatehalalgluten-free

Peruvian Anticucho Glazed Halal Beef Sirloin Skillet With Charred Corn

Name: Peruvian Anticucho Glazed Halal Beef Sirloin Skillet With Charred Corn
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1.5 lb halal beef sirloin steak, cut into 1-inch strips; 3 tbsp aji panca paste; 2 tbsp apple vinegar; 4 clove garlic, minced; 1 tsp ground cumin; 1 tsp dried oregano; 2 cup sweet corn kernels, thawed if frozen; 2 tbsp vegetable oil; 0.75 tsp salt

Tender halal sirloin strips seared in a smoky aji panca and garlic marinade served over sweet charred corn.

Prep: 20 min
Cook: 15 min
Total: 35 min

Technique to learn

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.

Instructions

Step 1: In a bowl, whisk together the aji panca paste, apple vinegar, minced garlic, ground cumin, dried oregano, and half the salt.
Step 2: Add the trimmed halal beef sirloin strips to the marinade and toss until evenly coated. Set aside at room temperature for 15 minutes.
Heat 1 tablespoon of vegetable oil in a heavy cast-iron skillet over medium-high heat until shimmering.

Step 4: 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.

Step 5: Wipe the skillet, add the remaining 1 tablespoon of vegetable oil, and heat over high heat until smoking.

Step 6: 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.

Cooking tips

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.

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