Anticucho Recipe
Beef tenderloin yakitori, miso anticuchera BBQ, crispy yellow Peruvian potato
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beef Tenderloin Yakitori
Miso Anticuchera BBQ Sauce
Crispy Yellow Peruvian Potato
Method
Beef Tenderloin Yakitori
- 1
- 2
Marinate the Beef
Cut the beef tenderloin into bite-sized cubes. Add the beef to the marinade and let it sit for at least 30 minutes.
- 3
Skewer the Beef
Thread the marinated beef onto skewers. Leave space between each piece for even cooking.
- 4
Grill the Yakitori
Preheat a grill or grill pan over medium-high heat. Grill the skewers for about 3-4 minutes on each side or until cooked to your desired doneness.
- 5
Garnish
Sprinkle toasted sesame seeds and chopped green onions over the skewered beef before serving.
Miso Anticuchera BBQ Sauce
- 6
Mix the Sauce Ingredients
In a small bowl, whisk together miso paste, honey, rice vinegar, chili paste, and lemon juice until well combined.
- 7
Crispy Yellow Peruvian Potato
- 8
Prepare Potatoes
Peel the yellow Peruvian potatoes and cut them into thick slices.
- 9
Fry the Potatoes
In a deep pan, heat vegetable oil over medium heat. Once hot, carefully add the potato slices and fry until golden and crispy, about 5-7 minutes.
- 10
Drain and Season
Remove the fried potatoes from the oil and drain on paper towels. Season with salt to taste.