Grilled Hanger Steak in Anticuchera Sauce
Treat yourself with Chef Walther’s indulgent, creative take on a steak-and-potatoes dinner. He starts with extra-flavorful hanger steak marinated in Peruvian anticuchera sauce (a spicy blend of aji panca chile paste, cumin, oregano, and red wine vinegar), then grills it to a perfectly juicy medium rare and tops it with herbal, garlicky chimichurri. He serves the steak with a hearty portion of tender roasted fingerling potatoes, cremini mushrooms, zucchini, sweet bell pepper, and onion, all tossed in a buttery truffle sauce for umami richness—and a meal you won’t soon forget.
Nutritional facts
Protein
46g
Carbs
26g
Calories
690kcal
Fat
45g
Ingredients
Salt, Garlic, Aji Panca Pepper, Fingerling Potatoes, Canola and Olive Oil Blend, Bay Leaf, Butter, Oregano, Red Onion, Canned Roasted Red Peppers, Red Wine Vinegar, Black Pepper, Cumin, Garlic, Hanger Steak, Zucchini, Kosher Salt, Crimini Mushroom, Truffle Oil, Orange Juice, Red Bell Pepper, Italian Parsley, Soy Sauce
Contains milk, wheat, soybeans.
Reviews
4.1
Based on 41 reviews
vidya · 09/01/24
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About Walther Adrianzen Adrianzen
Chef Walther Adrianzen grew up in Lima, Peru, a city between the Pacific Ocean and the Andes Mountains, a geography similar to Los Angeles.
He was destined to be a chef.
Walther’s father was a talented cook and knew every detail of every dish from every corner of Peru- from the mountains to the Amazon to the valleys along the coast. He cooked with an incredible passion, which he passed along to his son from a young age. His mother was quite accomplished herself as a nurse and psychologist, which instilled in Walther a strong work ethic- that to get where he wanted to be, working hard was a must.
Chef Walther’s hunger to follow in his father’s footsteps continued when the family moved to Santa Monica. He fine-tuned his knife skills over the years. He worked in the kitchens of top restaurants all over Los Angeles, adding new capabilities and more knowledge with every endeavor.
Together with his wife Diana, their dream of sharing the cuisine of Peru with as many people began. Chef Walther and his wife built their food cart and began selling just two Ceviche dishes: the Classic with fish and the other with Blood Clams (both continue to be on the current menu). From there Chef Walther opened CevicheStop in Culver City, California to mass appeal.
Chef Walther is thrilled to be partnered with CookUnity, representing Peruvian Cuisine and the opportunity to serve a growing community of food enthusiasts.
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