Active Time

　　30 min

　　Total Time

　　1 1/2 hr (includes marinating)

　　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.

　　

Ingredients

Makes 12 Hors d'oeuvres

　　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

　　

Step 1

Toss steak with 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl.

　　

Step 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.

　　

Step 3

Thread steak onto skewers, leaving a small space between each piece and transferring to a tray (discard marinade).

　　

Step 4

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .

　　

Step 5

Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, 5 to 6 minutes total for medium-rare.

　　

What to drink:

Step 6

Concha y Toro Terrunyo

　　Casablanca Valley Sauvignon Blanc '07

　　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.