Peruvian Anticuchos with Red Salsa

• 1/3 cup aji panca paste (see Note)
• 1/3 cup grapeseed oil
• 6 garlic cloves, minced
• 1/4 cup red wine vinegar
• 2 teaspoons salt
• 2 teaspoons finely chopped oregano
• 1 teaspoon ground cumin
• 3/4 teaspoon freshly ground black pepper
• 1 pound hanger steak, cut into 1-inch cubes
• 1 tablespoon aji limo paste
• 1 roasted red bell pepper, chopped
• 3 scallions, minced
• 1/4 cup chopped cilantro
• 1 garlic clove, minced
• 2 tablespoons minced red onion
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh lime juice
• 1/4 cup grapeseed oil
• Salt

1. Make the Anticuchos In a mini food processor, combine everything except the steak and red salsa ingredients and pulse to a coarse puree.
2. Transfer the marinade to a bowl, add the steak cubes and toss to coat.
3. Refrigerate for 2 hours.
4. Meanwhile, make the salsa In a mini food processor, pulse the aji limo paste with the roasted red bell pepper until nearly smooth.
5. Transfer to a bowl and fold in the rest of the salsa ingredients.
6. Season with salt.
7. Makes about 1 cup.
8. Meanwhile, make the salsa Light a grill or preheat a cast-iron griddle.
9. Remove the steak from the marinade and thread the cubes onto small skewers, leaving a bit of space between the cubes.
10. Grill over moderately high heat, brushing once with any remaining marinade and turning occasionally, for about 8 minutes for medium meat.
11. Serve with the salsa.

panca paste, grapeseed oil, garlic, red wine vinegar, salt, oregano, ground cumin, freshly ground black pepper, hanger, limo paste, red bell pepper, scallions, cilantro, garlic, red onion, red wine vinegar, lime juice, grapeseed oil, salt

Taken from www.foodandwine.com/recipes/peruvian-anticuchos-with-red-salsa-cocktails-2013 (may not work)