Grilled Beef Brochettes (Anticuchos de Lomo)
Tender cubes of beef marinated in a flavorful Latin American-inspired sauce with ají panca paste, garlic, and oregano, then grilled to perfection on skewers. These Peruvian-style beef brochettes are a delicious twist on traditional kebabs.
Ingredients
- •1 pound flatiron or blade steak, cut into 3/4-to 1-inch cubes
- •½ teaspoon finely chopped garlic
- •2 tablespoons olive oil
- •1½ teaspoons ají panca paste
- •1 tablespoon red-wine vinegar
- •1 tablespoon minced onion
- •¼ teaspoon crumbled dried oregano
- •12 pieces wooden skewers
- •water for soaking
Cooking Instructions
- 1.
Toss steak with 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl.
2 min
- 2.
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.
60 min
- 3.
Thread steak onto skewers, leaving a small space between each piece and transferring to a tray (discard marinade).
10 min
- 4.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
15 min
- 5.
Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, 5 to 6 minutes total for medium-rare.
6 min
- 6.
Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07
