Stripped Steak on a Stick

Pour the sangria and the vinegar in a saucepan over high heat until boiling. Reduce the temperature to medium and let the sauce reduce to half.

Remove most of the trim from the sides of the steaks and slice into 1/2″ wide strips. On a 1″ thick strip steak that is about 12 oz., you can get about 6 strips of beef. Place each strip into the competely cooled reduction and let marinate for about 15 minutes. In the meantime, cream together the cheese and the cilantro with a bit of salt and pepper.

Take the steak from the marinade and place the strips side-by-side tightly on a cutting board. Spread the cream cheese mix over the strips. Then pinwheel each strip individually and use the soaked skewer to hold it in place like a lollipop. Two pinwheels on each skewer works nicely.

On a preheated, oiled grill or grill pan, place the skewers on a diagonal. If needed, place a strip of foil under the ends of the skewers so that they don’t burn. Hopefully the water soaked skewers help that situation, too.

Grill for only 2 minutes on each side for tender pinwheeled appetizers. Serve with heated marinate for a dipping sauce and even more cream cheese mix as a dip too!

As a main dish, serve with roasted veggies and pan-seared country bread slices.