Grilled Beef Brochettes (Anticuchos de Lomo)

Ingredients

• 1 ½ teaspoons bottled ajíí panca paste (sometimes labeled "crema")
• 1 pound flatiron or blade steak
• ½ teaspoon garlic
• 2 tablespoons olive oil
• 1 tablespoon red-wine vinegar
• 12 (6-inch) wooden skewers, soaked in water 30 minutes
• 1 tablespoon minced onion
• + 1 more ingredients
• • ¼ teaspoon dried oregano (preferably Mexican)

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 piec...

View full recipe at Epicurious