Grilled Beef The New York Times Magazine May 25, 1969 Yield: 4 - 6 servings 2 lbs. lean beef 1 large onion, cut into eighths 3 cloves garlic, finely minced 1 cup dry red wine ¼ cup vegetable oil ½ tsp. grated nutmeg 1 bay leaf Salt and pepper 12 - 18 cherry tomatoes 12 2-inch green pepper squares Cut the beef into 1½-inch cubes and place in a mixing bowl. Add the onion. Combine the remaining ingredients, except tomatoes and green peppers, in another bowl and beat with a wire whisk to blend. Pour the mixture over the beef and onions and cover. Refrigerate 4 hours, stirring occasionally. Arrange the meat cubes, onions, cherry tomatoes and green peppers alternately on 4 - 6 skewers and grill over hot charcoal to the desired degree of doneness. Serve, if desired, with lemon wedges and melted butter. NOTE: This, Pork en Brochette and Grilled Lamb Steaks aux Herbes were popular in the summer on Canandaigua Lake where we did a lot of the cooking outside on the grill.

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