Peruvian Inspired Steak and Potato Kabobs
This campfire kabob recipe was heavily inspired by the flavors from lomo saltado, a Peruvian stir-fry dish. With a quick marinade and easy grill, it's a fun way to serve 'steak and potatoes' while camping - or over any grill!
- ½ cup Mayo
- 1 bunch fresh Cilantro
- ¼ cup Queso Fresco
- 1 Serrano or jalapeno seeded, stemmed and minced
- 2 Garlic cloves
- 4 Scallions
- Lime juice from one lime
- 1 tbsp olive oil
- 1 tbsp Soy Sauce
- 1 tbsp Aji Amarillo Sauce
- 1 tsp huacatay paste
- Lime juice
For the Kabobs
- 2 lbs top sirloin steak
- 3 evenly sized Idaho Potatos washed, peeled and sliced into wedges
- 1 Red Onion sliced into disks
- ½ lbs Tomatoes
Make the Cilantro Sauce (aka aji verde)
In a food processor, combine the mayo, cilantro, queso fresco, jalapeno, garlic cloves, scallions, and lime juice.
Pulse until smooth.
Season with salt to taste.
Cover and store in an airtight container in the refrigerator until ready to serve.
Prep and Marinate the Beef
Remove any excess fat from the steak and cut into 1” cubes. Place in a large resealable bag.
Whisk the olive oil, soy sauce, aji sauce, huacatay paste and lime juice together in a bowl.
Pour over the steak cubes.
Marinate for 2 to 6 hours.
Per-cook the Potatoes
When ready to grill, preheat your campfire or grill for indirect heat.
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.
Season with salt and set side until you make the kabobs.
Grill the kabobs
Place on the hot side of the grill, and rotate, making sure to cook the beef evenly to desired doneness or 135 for medium-rare.
Remove from the grill and set aside to rest.
Meanwhile, grill the onions and tomatoes.
Serve the kabobs on a platter with the grilled onions and tomatoes with the cilantro sauce for dipping.
I find my aji amarillo sauce and huacatay at international markets or Latin markets. Occasionally you can spot aji in the Latin aisle at generic markets, check for the Goya label. They come in small glass jars. Or you can order the aji amarillo paste and huacatay off of Amazon.
This recipe was designed for camping but would work on any grill - gas or charcoal.
If you cant find top sirloin, any lean cut will work for this recipe. I avoid fatty cuts, like ribeye for kabobs because when cubbed, even and equal size pieces of meat will cook better. Try NY strip, Denver, or any even lean cut.
Slicing the potatoes into equal wedges portions will help them cook evenly.
Serving: 2g | Calories: 276kcal | Carbohydrates: 14g | Protein: 23g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 252mg | Potassium: 697mg | Fiber: 2g | Sugar: 2g | Vitamin A: 292IU | Vitamin C: 18mg | Calcium: 56mg | Iron: 2mg