beef sirloin2 1/2 lbs
to taste
to taste
 rocoto peppers2 whole
 ground cumin4 tbsp
 red wine vinegar1 cup
 chili powder1 tsp
 garlic5 cloves
 olive oil2 cups
 parsley2 tbsp
 cilantro2 tbsp
to taste
to taste
  eggs2 whole
hard boiled
 feta cheese1 cup
 queso fresco1 cup
 evaporated milk1 cup
 garlic2 cloves
 aji amarillo peppers4 whole
 tumeric1 tsp
 lime juice
from 1 lime
 water crackers5 whole
or more or less as needed
to taste
to taste
 olive oil 3/4 cup
 yukon gold potatoes3 lbs
 black olives
for garnish
 Cippolinis1 1/2 lbs
 red verjus2 cups
 red wine vinegar 1/4 cup
 salt1 tbsp
 bay leaf1 whole
 black peppercorns10 whole
 sugar 1/4 cup
 green beans2 lbs
for boiling water
to taste
to taste
for garnish
for garnish.


baking dish
food processor
grill brush
large pot
small sauce pan
For the Beef
Season with salt and pepper and arrange on skewers and set in a 2" deep baking dish.
To make the marinade, in a food processor, blend the rocoto peppers, cumin, red wine vinegar, chili powder, and minced garlic.
With the processor still going, slowly add the olive oil to emulsify. Add some of the chopped parsley and cilantro. Season it with salt and pepper.
Pour just enough of this marinade over the beef to coat it. With your fingers, rub it in and let rest for around 30 minutes. The rest of the marinade will be used for sauce when plating. You may also want to separate out a small portion to be sure you have enough sauce for serving.
Grill the beef until medium rare. Pour more sauce over them and let rest in a warm place for 5 minutes before serving. Garnish with parsley and cilantro.
For the Papa la Huancaina
Get a large pot of water going and bring to a boil. Use this to hard boil your eggs. When your eggs are cooked, peel and reserve the yolks only. Keep the water handy as you will use it to cook your potatoes later.
In a very hot small sauté pan, char your un-peeled garlic, then crush. In a food processor, blend until smooth: the cheese, evaporated milk, charred garlic, aji amarillo, cooked egg yolks, tumeric, lime juice, 5 water crackers and salt and pepper.
Slowly incorporate in the olive oil. It should be the consistency of a thin hollandaise sauce. Adjust consistency with more water crackers or a few drops of water. Check for seasoning.
Cook your potatoes in the boiling water until perfectly tender. Gently remove from the water and slice into .5 inch rounds. Season the rounds with salt and pepper.
To serve, arrange your seasoned rounds of cooked potatoes on a platter and pour the Huancaina sauce over the top, completely covering them.
Garnish the potatoes with black olives.
For the Pickled Cippolini Onions
Peel your cippolini onions and with a small paring knife, score the root end with a deep "x".
In a small sauce pan, bring the verjus, vinegar, salt, bay leaf, peppercorns, and sugar to a boil. Then add your onions. Bring back up to a boil then turn down the heat to a low simmer and cook for 5 minutes.
Remove from heat and let rest for as long as possible before service. To serve, remove the onions from the pickling liquid and either serve whole or quarter them and arrange on the plate as an accompaniment to the rest of the dish.
For the Green Beans
Wash and trim your beans. In a large pot of salted boiling water (salty like the sea), add your beans and cook until al dente.
Drain the beans, season and serve alongside the rest of the dish.