"Rueditas de Carne de Mexico"

by Wolfgang Hanau
(West Palm Beach, Palm Beach Cty.- Florida)

2 cups beef broth
1 cup Cabernet Sauvignon
2 tbsp Worcestershire sauce
2 tbsp olive oil
2 tsp Italian seasoning
3 lbs Angus beef top sirloin or flank steak
cut into strips
1 1/2 cups olive oil
6 large tomatoes, cut in half
12 oz feta cheese
2/3 cup oregano
rosemary sprigs for garnish

4 cups "Mexican Cabernet wine BBQ sauce* (see below)

1. Mix broth, wine, Worcestershire sauce, olive oil and Italian seasoning for marinade. Place with beef steak strips in shallow pan and refrigerate.

Roll each beef strip and thread onto 6" skewers; discard marinade.. Season beef steak with salt and pepper; grill to desired doneness.

To serve, pour 2 tbsp olive oil on each of 12 plates. Squeeze one tomato half on top; tear tomato into [pieces and place around plate. Top with feta and oregano. Place 1 skewer on each plate. Garnish with rosemary sprigs.Top generously with "Mexican Cabernet wine BBQ Sauce".*




* Mexican Cabernet Wine BBQ Sauce"

3/4 cup Cabernet Sauvignon wine
1/2 cup red wine vinegar
1/2 cup extra virgin olive oil
1 cup minced chives
1 cup minced Italian parsley
3 cloves garlic, minced
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 tablespoon soy sauce

The sauce is best if prepared 1 day ahead. In a large glass jar mix all ingredients, cover tightly and rest over night at room temperature. Use as a basting sauce for beef pork, lamb, poultry, fish or game. The sauce also can be used as a marinade before barbecuing