Grilled Beef Brochettes (Anticuchos de Lomo)
['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']
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.
Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07
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