Shelly's Recipe

SOUTH AMERICAN MEAT ON A STICK WITH TWO SAUCES

Category: Grilled Starters

1 lb beef, thinly cut carne asada style and cut in long strips
2 tbsp orange juice
1 tbsp olive oil
6-8 garlic cloves, crushed
2 tsp achiote powder
1 tsp ground cumin
Salt

Mix the orange juice, olive oil, garlic, achiote, cumin, salt and pepper together to make a marinade. Season the meat with the marinade and refrigerate for a couple of hours. Slide the meat onto the skewers and grill on each side until done, depending on your grill this should just take a few minutes per side, make sure the grill is very hot. Serve immediately with Balsamic Chimichurri Sauce or Ecuadorian Peanut Sauce.

Ecuadorian Peanut Sauce
3/4 cup peanut butter (unsweetened)
1/2 cup finely diced white onion
1 tsp cumin
1 tsp ground achiote
1 cup milk
2 tbsp peanut oil or butter
1 hard-boiled egg, finely chopped
1 tbsp finely chopped cilantro
3 tbsp finely minced or sliced white onions
Salt to taste

Mix the peanut butter with 1/2 cup of milk to help dissolve the peanut butter. Heat the butter or oil to prepare a refrito, add the onion, achiote, cumin and salt, cook until the onions are soft. Add the peanut butter and milk mixture, as well the remaining ½ cup of milk. Stir well and simmer for about 10 minutes. Add the chopped hard-boiled egg, cilantro, and onions. Serve warm.

Balsamic Chimichurri Sauce
3 tbsp finely chopped fresh oregano
2 tbsp finely chopped parsley
4 garlic cloves, minced
2 tbsp balsamic vinegar
5 tbsp olive oil
1 tsp chili powder
3 tbsp finely chopped scallions or green onions
Salt and pepper to taste

Combine all of the ingredients in a jar or container with a tight lid, shake well. Refrigerate until ready to use (but use the same day).