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one pound flatiron or blade steak, cut into three/four-to one-inch cubes one/two teaspoon finely chopped garlic two tablespoons olive oilone one/two teaspoons bottled paste (Recipes by ingridients paste) (sometimes labeled )one tablespoon red-wine vinegarone tablespoon minced onionone quarter teaspoon crumbled dried oregano (preferably Mexican)Equipment: twelve (about six-inch) wooden skewers, soaked in water thirty minutes. .
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