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Peruvian Inspired Steak and Potato Kabobs

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| Yield 10 | May 30, 2021 | Updated: May 30, 2021 by Kita
Peruvian Inspired Steak and Potato Kabobs
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After a long day of carrying around camera gear, we crowded into a bustling restaurant off the square in Cusco and I dug into my first lomo saltado. The flavors I tasted while traveling through Peru are what inspired these steak and potato kabobs, a perfect meal for camping with global flavors!

This recipe was originally created for the Idaho Potato Council. All thoughts and opinions are my own.

Lomo saltado is a Peruvian dish of thin-sliced beef and french fries, tomatoes, and onions all stirfried together and served with rice. Spotted on almost every menu in Peru while I was there, its popularity had me trying more than a few samples.

A quick and flavorful camping recipe

Lomo saltado is a quick dish that when cooked traditionally is a stir fry. For this camping version of the recipe, I went with a simplified kabob version for easy clean up while elevating the hearty beef and potato combo with aji and huacatay, signature Peruvian flavors.

What you need for these easy campfire kabobs

These are super easy bbq beef kabobs. However, finding the aji amarillo and huacatay may be a bit tricky (see my recipe notes for tips). Once you have those you just need a lean cut of beef, a couple of Idaho potatoes, and a few staples like soy sauce, red onion, and tomatoes. Everything's punched up with a little lime juice for a pop of brightness and some cilantro for serving.

Quick tips for making this Peruvian inspired kabob recipe

Marinate the beef ahead of time to let it soak in the flavors. I will make this before hitting camp, allowing the flavors to marinate in a resealable bag in the cooler while I head to camp. It's a perfect easy grilled dinner.

Don't want to slice potatoes at camp? No problem! You can use frozen potato wedges for this or steak cut fries as well! Just don't let the frozen potatoes thaw while getting to camp or they get soggy.

Psst, you could also use frozen fries for this campfire chili fries and I totally use frozen potato tots for this make-ahead burrito recipe I always make!

When cubing the steak and slicing the potatoes, even cuts is going to be the trick to making sure everything cooks evenly. As best you can, try to make sure all the beef is cubed to the same size and the potatoes are sliced to even wedges.

I pair this with a quick green sauce – aka aji verde – a cilantro-based crema that is perfect for these kabobs and a variety of other things (try it on eggs too). You can store the sauce in the fridge in an airtight container for up to 1 week.

GirlCarnivore Pro Tip: Spruce up your campfire eats by making sauces ahead of time and storing in resealable jars. Chimichurri and this quick aji verde are two of my favorites!

Want more global recipe inspiration? Try some of my favorite recipes

If you've tried these Peruvian-inspired steak and potato kabobs or any other recipe on GirlCarnivore.com please don't forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments!
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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!

Course: Main Course
Cuisine: American, Camping, Fusion, Peruvian

Servings: 10

Calories: 276kcal

InstructionsMake 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 BeefRemove 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 kabobsPlace 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.

NotesI 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. 

Nutrition
Nutrition Facts

Peruvian Inspired Steak and Potato Kabobs

Amount Per Serving (2 g)

Calories 276
Calories from Fat 126

% Daily Value*

Fat 14g22%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 4g
Cholesterol 60mg20%
Sodium 252mg11%
Potassium 697mg20%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 2g2%
Protein 23g46%

Vitamin A 292IU6%
Vitamin C 18mg22%
Calcium 56mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Beef,Campfire Cooking,Dinner,GC Original,Grilling,SP

By: Kita
Title: Peruvian Inspired Steak and Potato Kabobs
Sourced From: girlcarnivore.com/peruvian-inspired-steak-and-potato-kabobs/
Published Date: 05/30/21

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Grilling Tips

Nashville Hot Cauliflower

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Say wha?
 
Saw this idea a few weeks ago, don't remember where.  I started with a roasted cauliflower recipe I like to use; boil the whole head in heavily-salted water for no more than 5 minutes, drain for ten, coat surface with oil and black pepper, then roast at 450º for 25 minutes.  I didn't know if I should pre-coat with the oil, as I'd be dipping it after it was cooked, so I painted one-half of the head with oil and marked it with a toothpick.  After 15 minutes on the Egg I had this:
 

 
The left side does show a bit more darkening, but not really worth the trouble.
 
I had printed out a Nashville Hot Chicken recipe some months back, but haven't made it yet.  I looked it up, and the first two ingredients for the sauce were 1) half-lb of lard, and 2) two sticks of butter!    I thought that may be a bit overwhelming so I made something up:  melted 3 Tblspns of butter, added a clove of garlic, then whisked in a tsp of cayenne, 1/4 cup of Frank's Red-Hot, 2 tsp soy sauce, and 2 tsp of a cornstarch/water slurry.  Once thickened, I poured it in a bowl big enough for the cauliflower head.  
 
After 15 minutes on the Egg, I put the cauliflower in the bowl and rolled it around; was just the right amount to totally coat it.  Returned it to the Egg for ten more minutes to "set" the sauce:
 

 
Kinda purty, like a 7 pound meatball.  I sliced it into "steaks", not florets, and let the pieces fall where they may.  Served with Kimchee:
 

 
The kimchee added nothing as far as color contrast, and nothing to do with Tennessee barbeque, but Ron's recent thread had me hungry for kimchee so…  The meal could've used a big pile of white rice, however.
 
Thanks for looking.  

EggHead Forum

By: Botch
Title: Nashville Hot Cauliflower
Sourced From: eggheadforum.com/discussion/1228032/nashville-hot-cauliflower
Published Date: 06/06/21

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Grilling Tips

A brief caveman pic tutorial

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For those on the reverse sear/caveman fence, this may or may not seal the deal; (all temps *F on the dome)
Low and Slow around 250*F to around 7-8 *F below your desired finish temp. (Expect this step to run around 45 minutes for 1 1/2" and reasonably up steaks-half inch excluded  )

Now time for the hot and fast:  Open the dome and shut the lower vent-let the fire produce a hot lava bed across the coals,

Time for some long tongs and nimble-flip at around 60-90 seconds and pull when your finish temp is there.

You will be justly rewarded.  Add to your arsenal.
Stay healthy and safe out there- (Same steak for the whole show!)

EggHead Forum

By: lousubcap
Title: A brief caveman pic tutorial
Sourced From: eggheadforum.com/discussion/1228033/a-brief-caveman-pic-tutorial
Published Date: 06/07/21

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Grilled Flatbread with Charred Shallots and Figs

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Figs are something I have let fall to the wayside in recent years. There was a time when I eagerly awaited the short windows of time when I was able to walk into my local grocery and purchase tender and sweet figs, and over the years they've worked their way into dishes on this site and off. The shift to almost entirely home cooking during the pandemic reminded me of the virtues of figs and the additional fodder they provide for recipes that offer something different from my usual rotation. So I picked up a package back in the fall and used some pantry staples to put together these grilled flatbreads with charred shallots and figs, then I wrote it up and scheduled the post for seven months from that date to remind to eat more figs when their first season hits in early summer.

This recipe was really born out of finding something new to do with figs that I purchased on a whim, and a pizza making session the day before I made these flatbreads left me with a desire to keep rolling with grilling dough. I have made many variations of flatbread dough throughout the years, but they were all doughs specialized for a specific cuisine, so I was looking for a more all-purpose recipe here and decided to try one out I saw on Food52. The hallmark of this high hydration dough is the large amount of extra-virgin olive oil in it, which I hoped would make this a flavorful bread without the long fermentation time I normally use to achieve that goal.

The first rise for the dough to double in volume took just under and hour, and during that downtime, I put together a balsamic glaze to use as a finishing drizzle on the flatbreads. I had a very small bottle of balsamic vinegar in the cupboard, so I poured the entire contents into a saucepan and added a little brown sugar to it. I then let the mixture simmer over medium-low heat until it reduced by half and had a spoon-coating thickness. When done, I removed from the heat and set aside.

Once the initial rise was finished, I transferred the dough to a well floured cutting board (it was a very sticky dough), divided it into four, and then formed each of those pieces into a ball. I set the portioned dough on a parchment lined baking sheet, covered with a damp cloth, and let it start the second rise, which took about 30 minutes.

During this time, I got everything else together needed for the final flatbreads so I could assemble them very quickly while the bread was still hot and at its very best. After lighting the fire, I cut up my figs into somewhat thin slices and also halved and peeled six small shallots.

The grill was ready to go after twenty minutes of ignition time, and I began by grilled the shallots, which I did over direct heat, placing them cut side down and just letting them cook until well charred. At this point they were somewhat tender, but not fully, so to finish them off, I flipped them over and grilled them until second side was also charred, which took less time than the first since they were already more than partially cooked. Once done, I transferred the shallots to a cutting board, removed the root ends that were holding them together on the grill, and then cut them into thin slices.

The shallots cooked pretty quickly, which was a good thing because the fire was still blazing hot to grill the bread, and a hot fire makes for the best flatbreads. I've rolled out other flatbreads I've made before, but this dough was so soft and stretchy, I went with freeform hand stretching this time. I did as best I could to get the bread even throughout, but, like with pizza dough, it was hard not to have a little extra heft around the edges with the center being thinner.

Happy enough with my globular oval shape, I carefully put the dough over the fire and let it cook until it began to brown a bit. I then flipped it over and browned on the second side and by then the bread was mostly cooked through, so I just kept flipping and moving it as needed to get it across the finish line and add a little extra color too.

As soon as the bread was off the grill, I brushed it with olive oil and assembled the final dish. I started with a layer of arugula, which I ended up going heavier on with subsequent flatbreads for an increased peppery character. Next went on the slices of figs and strips of shallots followed by dollops of a soft goat cheese and a drizzle of balsamic glaze. After slicing it up, I dug in and ate it while still pretty hot.

My first taste was of the bread, which had a nice crunch and chew, although it was not as flavorful as dough I let ferment for many more hours at room temperature or days in the fridge. That lighter touch though meant the toppings were more prominent, and for me it was the sweet and fruity figs that served as the centerpiece. Although there wasn't one in every bite, their presence was lasting and was elevated by the tangy and sugary glaze and given savory contrasts by the cheese, arugula, and shallots. I consumed a couple slices of this first flatbread before moving on and cooking the rest—wanting each one to be as fresh as possible when served. All-in-all, this was a good reminder that I need to get figs back into the rotation more, and having written this post mainly as a nudge to myself, you may see at least one more recipe featuring this dual seasoned fruit on the site before the year is out.
Published on Thu Jun 3, 2021 by Joshua Bousel

Print Recipe

Yield 4 servings

Prep 15 Minutes
Inactive 1 Hour 30 Minutes
Cook 20 Minutes
Total 2 Hours 5 Minutes

Ingredients
For the Balsamic Glaze
1/3 cup balsamic vinegar
2 tablespoons light brown sugar
 
For the Dough
3 cups bread flour (396 g)
1 teaspoon kosher salt (3.5 g)
1 teaspoon instant yeast (4 g)
1 1/4 cups warm water (292.5 g)
1/4 cup extra-virgin olive oil (43 g)
 
For the Flatbread
6 small shallots, peeled and halved lengthwise
1/4 cup extra-virgin olive oil
8oz fresh figs, thinly sliced
2 handfuls arugula (about 2 oz)
5oz soft goat cheese
Procedure
To make the balsamic glaze: Whisk together vinegar and sugar in a small saucepan set over medium heat. Bring to a boil, reduce heat to medium-low, and let simmer until reduced by half and thickened, about 10 minutes. Remove from heat and set aside.
To make the dough: Whisk together flour, salt, and yeast in the bowl of a stand mixer. Add water and oil and knead with dough hook on low speed until dough comes together. Increase speed to medium and knead for 5 minutes. Remove bowl from mixer stand, cover with plastic wrap, and let dough rise at room temperature until roughly doubled in volume, about 1 hour. Turn dough out onto a lightly floured work surface and cut into 4 even pieces. Roll each piece into a ball, transfer to a baking sheet lined with parchment paper, and cover with a damp cloth. Let rise at room temperature for 30 minutes more.
Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals evenly across charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Place shallots on grill, cut side down, and cook until well charred, about 5 minutes. Flip shallots over and continue to cook until well charred on second side, about 3 minutes more. Transfer shallots to a cutting board, remove root end, and cut into thin strips.
On a floured surface, stretch one piece of dough out into an oval roughly 1/8″ thick. Place dough on hot side of grill and cook until browned and lightly charred in spots. Flip bread and continue to cook until second side is browned and lightly charred in spots. Transfer bread to a cutting board and brush with olive oil. Place 1/4 of the arugula on top followed by slices of figs and shallots. Spoon on dollops of goat cheese and drizzle with balsamic glaze. Cut into slices and serve immediately. Repeat with remaining dough and toppings.
Dough recipe from Food52.

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By: meatmaster@meatwave.com (Joshua Bousel)
Title: Grilled Flatbread with Charred Shallots and Figs
Sourced From: meatwave.com/recipes/grilled-flatbread-with-charred-shallots-and-figs-recipe
Published Date: 06/03/21

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