El Pincho de Carne
Ají Panca-Marinated Beef Tenderloin, Taro Root Purée, Shallot Escabeche, Chile Oil, Mint Chimichurri, Crispy Sweet Potatoes
Chef Elizabeth Sestito of Lilith | Pittsburgh, PA
Yield: 10 skewers
Adapted by StarChefs | July 2025 | Photo: ALexander Zeren
INGREDIENTS
Ají Panca Marinade:
Yield: 1 cup
4 tablespoons grapeseed oil
3 tablespoons ají panca purée
2 tablespoons apple cider vinegar
2 teaspoons kosher salt
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon dried oregano
Beef Skewers:
Yield: 10 skewers
30 ounces beef tenderloin, diced into 1-inch cubes
Chile Oil:
Yield: 1 quart
1 tablespoon minced garlic
¼ cup minted green onions
2 tablespoons red pepper flakes
2 tablespoons ají panca
1 teaspoon gochugaru
Kosher salt
2 tablespoons dried oregano
1 quart grapeseed oil
Shallot Escabeche:
Yield: 1½ quarts
3 bay leaves
¼ cup whole black peppercorns
1 quart sliced shallots
1 quart shredded carrots
1 cup sliced scallions
½ cup sliced garlic
1½ cups apple cider vinegar
1 cup white granulated sugar
3 tablespoons kosher salt
Taro Root Purée:
Yield: 2½ quarts
1 tablespoon olive oil
2 shallots, sliced
¼ cup chopped garlic
2 quarts diced taro root
1½ quarts heavy cream
Kosher salt
Crispy Sweet Potatoes:
Yield: 4 quarts
2 quarts grapeseed oil
2 sweet potatoes, peeled and thinly sliced
Kosher salt
Mint Chimichurri:
Yield: 1 cup
1½ cups parsley leaves
1½ cups mint leaves
½ serrano pepper, seeded
3 cloves garlic
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon kosher salt
¾ cup olive oil
To Assemble and Serve:
Yield: 1 serving
Mint leaves
METHOD
For the Ají Panca Marinade:
In a mixing bowl, whisk to combine all ingredients. Set aside.
For the Beef Skewers:
Heat the water bath of an immersion circulator to 138°F. Divide diced beef and ½ cup Ají Panca Marinade evenly into four vacuum bags. Seal and cook sous vide 45 minutes. Shock bags in an ice bath and let cool. Transfer to a work surface. Slide 3 ounces beef onto a skewer. Repeat process with remaining beef. Transfer to an airtight container and refrigerate.
For the Chile Oil:
In a nonreactive container, add garlic, green onions, spices, and herbs. Set aside. In a pot over medium flame, heat oil to 225°F. Pour oil over aromatics. Cover and let cool. Transfer to an airtight container and reserve.
For the Shallot Escabeche:
Make a sachet with bay leaves and peppercorns. Set aside. In a pot over medium heat, add shallots, carrots, green onions, and garlic. Sauté two minutes. Add vinegar, sugar, salt, herb sachet, and ½ cup water. Cook until vegetables have softened. Remove and discard sachet. Remove pot from heat and let cool.
For the Taro Root Purée:
In a pan over medium flame, heat oil. Add alliums and sauté until fragrant. Add taro and cream. Bring to a simmer, then continue to cook until taro is fork-tender. Transfer mixture to a Vitamix Commercial blender and purée until smooth. Season with salt. Transfer to an airtight container and refrigerate.
For the Crispy Sweet Potatoes:
In a pot over medium-high flame, heat oil to 350°F. Add sweet potatoes and fry until light golden brown. Transfer to a paper towel-lined plate and let drain. Season with salt. Let cool to room temperature.
For the Mint Chimichurri:
In a Vitamix Commercial blender, add herbs, pepper, garlic, lime juice, honey, and salt. With the machine running, slowly stream in oil, mixing until fully emulsified. Transfer to a squeeze bottle and refrigerate.
To Assemble and Serve:
Heat and prepare a grill. Heat oven to 400°F. In a small pot over low heat, warm 1 quart Taro Root Purée. Grill 1 Beef Skewer on all sides until charred. Transfer grilled Beef Skewer to a sheet tray and roast 3 minutes, or until meat is warmed through. Set aside. On a serving plate, spread warmed Taro Root Purée. Top with Beef Skewer and desired amount Shallot Escabeche. Dot plate with Mint Chimichurri, then drizzle with 2 teaspoons Chile Oil. Garnish with Crispy Sweet Potatoes and fresh mint.
