Ingredients

• 600 g Beef sirloin or striploin
• 3 tablespoons Aji Panca paste
• 3 cloves Minced garlic
• 1 teaspoon Ground cumin
• 0.5 teaspoon Dried oregano
• 2 tablespoons Red wine vinegar
• 2 tablespoons Vegetable oil
• to taste Salt
• to taste Freshly ground black pepper
• 2 Fresh Aji Amarillo
• 1 Fresh Rocoto pepper
• 0.5 Red onion (small), thinly sliced
• 0.25 cup Fresh cilantro, chopped
• 2 tablespoons Fresh lime juice
• 1 tablespoon Extra virgin olive oil

Instructions

1. 1

   **Prepare the sirloin:** In a large bowl, combine the aji panca paste, minced garlic, cumin, oregano, red wine vinegar, vegetable oil, salt, and pepper. Add the sirloin and ensure it's fully coated with the marinade. Cover and refrigerate for at least 2 hours, ideally 4 hours or overnight.

2. 2

   **Prepare the ajís for the salsa:** Preheat your grill or BBQ. Place the aji amarillos and rocoto peppers directly on the hot grate. Grill them, turning regularly, until the skin is blackened and blistered (about 10-15 minutes).

3. 3

   **Cool and peel the ajís:** Remove the grilled ajís from the heat and immediately place them in a paper bag or covered bowl to "sweat" for 10 minutes. This will make peeling easier. Once cooled, carefully peel off the skin, remove seeds and membranes to adjust spiciness. Roughly chop.

4. 4

   **Prepare the criolla salsa:** In a bowl, combine the grilled and chopped ajís, thinly sliced red onion, chopped cilantro, lime juice, olive oil, and salt. Adjust seasoning and spiciness to your preference. Set aside.

5. 5

   **Cook the sirloin:** Preheat your grill to medium-high heat. Remove the sirloin from the marinade and drain any excess. Place the sirloin on the hot grate and grill for 4-6 minutes per side for medium-rare, or adjust to your preference.

6. 6

   **Rest and serve:** Let the sirloin rest on a cutting board for 5 minutes before slicing against the grain. Serve immediately with the smoked rocoto criolla salsa.