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Savory Beef Tenderloin Anticuchos

My favorite restaurant in San Antonio called Josephine Street & if you ever find yourself in San Antonio in need of some delicious steaks (& whiskey), this is your place! Their food is seriously unreal, but since I cannot spend all of my money dining out I had to learn to make my own versions of their best dishes in order to satisfy my cravings.. and since appetizers are always a good place to start, I decided to give their beef tenderloin Anticuchos a try.

Now, what the heck are Anticuchos? I think this is a great question because it was my first question when our friends suggested we try it. The menu says “Shish-kabobs, old-time San Antonio favorite. Add a side and a make a meal out of ‘em”.. while intriguing, I still hadn’t a clue what was in them and whether or not I could eat them (Hello! Food sensitivities here!)… so I asked (Bold, right!?).

Anticuchos are a Peruvian dish that is typically made from beef heart; however, you can really use any type of meat to create this delicious dish. The most important part is the marinade which can be any combination of parsley, lime, garlic, peppers, salt, & cumin. Sounds pretty good to me, so I tried them.. and now I am hooked!

Since I tend to become a little obsessed with new dishes, this is one that has been on my weekly menu since that amazing day when I first tried them (usually Thursdays.. I don’t know why). I use the basic outline of those ingredients listed and typically do not end up with the same marinade twice.. Which I love! Some weeks are better than others, but for the most part I always end up with a unique and delicious dish!


  • 1 lb. of grass-fed beef tenderloin, cut into chunks

  • 1 handful of fresh parsley

  • Juice from 2 limes

  • 5 garlic cloves

  • 1 ½ tsp sea salt

  • 1 tsp black pepper

  • 2-3 tbsp avocado oil

  • 1-2 bell peppers (sub in mushrooms or zucchini if on AIP diet), cut into strips

  • 1 medium onion, cut into strips

  • Optional: Romaine Lettuce + Guacamole


  • In a food processor or blender (or hand chop) combine the parsley, garlic cloves, salt, pepper, & avocado oil to make a marinade.

  • Cut the meat into equal sized chunks and pour the marinade over the meat in a glass container and let marinade for 30 minutes

  • Either fire up the grill or pre-heat your oven to 375⁰F

  • For the grill:

  • Skewer meat with about 3-4 chunks per skewer & alternating between onion and bell pepper strips

  • Grill for 3-5 minutes per side

  • For the oven:

  • In a glass container layer the bottom with bell peppers & onions.

  • Spread the meat on top of the veggies and add any remaining marinade.

  • Bake at 375⁰F for 30 minutes, or until meat is cooked through.

  • Serve immediately!

  • I love to put this on a bed of romaine lettuce with home-made guacamole.

There you have it! Another delicious and easy to prepare meal that can be made several different ways. I love delicious recipes that also add a nutrient-punch. Parsley is a great detoxifier, has loads of vitamin C, K, & A, and is great for flushing the body of excess fluid and supporting kidney function!

If you need help getting your diet on track, set up a 15 minute free consult to discuss how nutrition services with The Functional RD can help you!

Aimee Senior

The Functional RD

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