These little wheels of beef make superb tapas. Herbs, feta cheese and a well-seasoned marinade enhance the natural robust beef flavor.
2 cups beef broth
4 tbsp. cabernet sauvignon wine
2 tbsp. Worcestershire sauce
2 tbsp. vegetable oil
2 tsp. Italian seasoning
3 lb. 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 chopped oregano
Rosemary sprigs, for garnish
1. Mix broth, wine, Worcestershire, vegetable oil, and Italian seasoning for marinade; place with beef in shallow pan and refrigerate 2 hr.
2. Roll each beef strip and thread on 6-in. skewers; discard marinade. Season beef with salt and pepper; grill to desired doneness.
3. 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 one skewer on each plate. Garnish with rosemary sprigs.