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1
Pour the sangria and the vinegar in a saucepan over high heat until boiling.
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2
Reduce the temperature to medium and let the sauce reduce to half.
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3
Remove most of the trim from the sides of the steaks and slice into 1/2 wide strips.
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4
On a 1 thick strip steak that is about 12 oz., you can get about 6 strips of beef.
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5
Place each strip into the competely cooled reduction and let marinate for about 15 minutes.
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6
In the meantime, cream together the cheese and the cilantro with a bit of salt and pepper.
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7
Take the steak from the marinade and place the strips side-by-side tightly on a cutting board.
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8
Spread the cream cheese mix over the strips.
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9
Then pinwheel each strip individually and use the soaked skewer to hold it in place like a lollipop.
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10
Two pinwheels on each skewer works nicely.
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11
On a preheated, oiled grill or grill pan, place the skewers on a diagonal.
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12
If needed, place a strip of foil under the ends of the skewers so that they dont burn.
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13
Hopefully the water soaked skewers help that situation, too.
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14
Grill for only 2 minutes on each side for tender pinwheeled appetizers.
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15
Serve with heated marinate for a dipping sauce and even more cream cheese mix as a dip too!
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16
As a main dish, serve with roasted veggies and pan-seared country bread slices.
