Name: Grilled Beef Brochettes (_Anticuchos de Lomo_)
Cook time: 30 min
Total time: 1 1/2 hr (includes marinating)
Yield: Makes 12 Hors d'oeuvres
Ingredients: 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

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Grilled Beef Brochettes (Anticuchos de Lomo)Marcus Nilsson

Anticuchos are skewers of meat (traditionally beef hearts) or fish that are marinated in vinegar and a paste of ají panca, a Peruvian chile with a deep, woodsy spice. These savory morsels are easy to eat and easier to love, so it's no surprise that they are a popular street food all over the country. Their bite-size nature also makes them a fine appetizer. Here, flatiron steak takes the place of beef hearts; that more accessible cut has a robust flavor that stands up well to the bold marinade and the heat of the grill.

Cooks notes:

•If using blade steaks, discard center cartilage.
•Beef can be marinated up to 8 hours.
•Skewers can be grilled in a hot lightly oiled 2-burner grill pan, rotating a quarter turn occasionally, about 5 minutes total.

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