GRILLED BEEF BROCHETTES (ANTICUCHOS DE LOMO)

Grilled Beef Brochettes (Anticuchos de Lomo) image

Provided by Lillian Chou

Yield Makes 12 Hors d'oeuvres

Number Of Ingredients 8

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1 pound flatiron or blade steak, cut into 3/4-to 1-inch cubes
1/2 teaspoon finely chopped garlic
2 tablespoons olive oil
1 1/2 teaspoons bottled ajíí panca paste (sometimes labeled "crema")
1 tablespoon red-wine vinegar
1 tablespoon minced onion
1/4 teaspoon crumbled dried oregano (preferably Mexican)
Equipment: 12 (6-inch) wooden skewers, soaked in water 30 minutes

Steps:

Toss steak with 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl.
Mince and mash garlic to a paste with a pinch of salt, then stir together with remaining ingredients and toss well with beef. Marinate, chilled, at least 1 hour.
Thread steak onto skewers, leaving a small space between each piece and transferring to a tray (discard marinade).
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, 5 to 6 minutes total for medium-rare.
What to drink:
Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07