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Steak Skewers With Peruvian-Style Marinade 

  • Author: Sandi Abbott
  • Prep Time: 9
  • Cook Time: 45
  • Total Time: 54 minutes
  • Category: dinner
  • Method: grilling
  • Cuisine: Peruvian


Try these steak skewers made with sirloin, lightly charred and topped with a zesty pepper sauce and placed on a bed of fried potato slices.



4 lbs top sirloin

2 tablespoons crushed garlic

½ cup olive oil

½ cup tamari (or use low-sodium soy sauce)

⅓ cup red wine vinegar

1 inch piece of ginger (about 1 tablespoon grated)

1 tablespoon aji amarillo paste

1 teaspoon ground black pepper

1 teaspoon ground cumin

1 tablespoon salt

1 tablespoon oregano

Wooden bamboo skewers

Aji Sauce

1 cup olive oil

¼ cup red wine vinegar

¼ cup cherry tomatoes, salted and roughly chopped

½ bushel flat-leaf parsley, finely chopped, with stems removed

½ Fresno pepper, finely diced and seeded (you can use more if you like spicy)

½ Jalapeño pepper, finely diced and seeded

1 shallot, finely diced

2 tablespoons crushed garlic, (that’s about one head of garlic, maybe more depending on the size)

1 tablespoon salt

1 teaspoon black pepper


Make the Aji Sauce

Roughly chop the cherry tomatoes, sprinkle with salt and drain on paper towels. While the tomatoes are draining, pull out a mixing bowl so you can throw in the ingredients as you prep them.

Wash the parsley and dry with paper towels to remove excess water. Then remove the stems and finely chop. To remove the stems, you can use an herb stem stripper or just pinch the stem as you pull on the leaves with your other hand. Finely chop the parsley and add to the mixing bowl.

Cut the Fresno and jalapeño peppers in half lengthwise, remove the seeds and finely chop half of each one. Save the rest for later. Throw the diced peppers into the mixing bowl. Make sure to wash your hands after you’ve handled the peppers and do not touch your eyes!

Marinade & Skewers

Mix all the other ingredients in a mixing bowl.

Place the steak chunks in a shallow glass dish or a ziploc bag and cover with the marinade.

Marinate the steak for four hours or overnight. If the steaks are not fully submerged, make sure to turn them halfway through the marinating time.

Soak the skewers in water for at least two hours before grilling.

Grill the Steak

Cut the steak into 2 inch cubes.

Set the grill to the highest heat and let it preheat for at least ten minutes, preferably twenty. Place the skewers in the center. Cook until the meat gets nice and caramelized, about 3 minutes. Flip and cook the other side until it’s caramelized. This should take about five to eight minutes, but times will vary based on your grill, so use the times provided as a guide.


Plating Deliciousness: I love to serve these skewers on a bed of fried potato slices. Place 3-4 potato slices in a row and top with one skewer. Spoon the aji sauce on top and you’re good to go. I usually serve these on a cutting board or long serving platter. It’s quite impressive!

Serving Suggestions: Serve these skewers with a tossed salad or grilled veggies.


  • Serving Size: 8

Keywords: pinchos, steak skewers, beef skewers, steak pinchos

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