Grilled Beef Brochettes (Anticuchos de Lomo)

Ingredients for Grilled Beef Brochettes (Anticuchos de Lomo)

• 450g flatiron or blade steak, cut into 3/4-to 1-inch cubes

• 1/2 teaspoons 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 teaspoons crumbled dried oregano (preferably Mexican)

• Equipment: 12 (6-inch) wooden skewers, soaked in water 30 minutes

How to make Grilled Beef Brochettes (Anticuchos de Lomo)

Toss steak with 1/4 teaspoons salt and 1/8 teaspoons 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.

Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.