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

Instructions

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 Terrunyo Casablanca Valley Sauvignon Blanc '07
7. Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07