Peruvian Inspired Steak and Potato Kabobs
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This campfire kabob recipe was heavily inspired by the flavors from lomo saltado, a Peruvian stir-fry dish.
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With a quick marinade and easy grill, it's a fun way to serve 'steak and potatoes' while camping – or over any grill!
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Ingredients
- Mayo
- Cilantro
- Queso Fresco
- Serrano or jalapeno
- Garlic
- Scallions
- Lime juice
- Salt
- Olive oil
- Soy Sauce
- Aji Amarillo Sauce
- Huacatay paste
- Sirloin steak
- Idaho Potatos
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INSTRUCTIONS
In a food processor, combine the mayo, cilantro, queso fresco, jalapeno, garlic cloves, scallions, and lime juice.
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Whisk the olive oil, soy sauce, aji sauce, huacatay paste and lime juice together in a bowl.
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Pour over the steak cubes.
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Marinate for 2 to 6 hours.
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Par-cook the fries by grill at high heat, around 450, in foil tray or cast iron pan until golden brown with a tiny bit of oil to prevent soggy potatoes, stirring as needed to crisp evenly, about 25 minutes.
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