Grilled Beef Brochettes (Anticuchos de Lomo) |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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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:
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) |
Directions:
1. Toss steak with 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl.
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.
3. Thread steak onto skewers, leaving a small space between each piece and transferring to a tray (discard marinade).
4. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
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. What to drink:Concha y Toro TerrunyoCasablanca Valley Sauvignon Blanc '07
7. 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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