Ripple Skewered Steak
|Beef boneless steak||2 Pound, cut about 1 1/2 inches thick (Tender, From The Rib, Loin, Or Fillet)|
|Red wine marinade||1|
|White onions||8 Small, boiling|
|Red delicious apples||2 Large, cored and quartered|
Cut beef into sixteen 1 1/2 inch cubes; place in a large bowl.
Prepare red wine marinade and pour over meat; stir to coat.
Cover and refrigerate for at least 4 hours or until next day, stirring several times.
Lift meat from marinade and drain briefly (reserve marinade).
Then assemble 4 skewers.
For each one, run tip of a long, sturdy metal skewer through 1 onion, then through one end of a bacon slice.
Pierce 1 mushroom through stem; lap bacon over it and pierce bacon.
Thread on 1 beef cube; lap bacon over and pierce it.
Add 1 apple quarter and 1 more beef cube, lapping bacon over each; secure bacon end on skewer.
Starting with another bacon slice, repeat threading and rippling with 1 more mushroom, another beef cube, an apple quarter, and a final beef cube.
Secure bacon end; add 1 more onion.
Place skewers on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
Cook, turning and basting with marinade, until bacon is crisp and beef cubes are done to your liking; cut to test