Beef anticuchos with potatoes, corn and chilli sauce

Ingredients

For 1 serving

• Beef rump steak140 g
• Red wine vinegar15 ml
• Garlic1 clove
• Cumin1 teaspoon
• Paprika1 teaspoon
• Cayenne pepper1 pinch
• Potatoes180 g
• Corn on the cob1
• Chili pepper0.5
• Lime juice10 ml
• Extra virgin olive oil8 g
• Saltto taste

Contains: sulphites,

In season: July – September

Method

1. Cut the rump steak into roughly 3 cm cubes and put them in a bowl with the vinegar, crushed garlic, cumin, paprika, chilli powder, half the oil and a pinch of salt; mix, cover and marinate in the fridge for 1 hour.
2. Towards the end, wash the potatoes and boil them whole in their skins with the corn cob in salted water for 15 minutes, until the potatoes are almost tender; drain, cut the potatoes into thick slices and the corn into rounds.
3. Blend the fresh chilli with the lime juice, remaining oil and a pinch of salt into a smooth sauce.
4. Thread the meat onto skewers. Heat a grill or griddle pan over high heat and cook the skewers for 3 minutes per side, basting with the marinade, until well charred outside and pink inside.
5. Grill the potatoes and corn too, 2–3 minutes per side, until marked and golden.
6. Serve the anticuchos with the potatoes, corn and chilli sauce.