Barbecued Beef and Corn Muffins

Specially created for pairing with the Mariana Vineyard 2007 Zinfandel

Ingredients:

1 lb. beef round tip steaks, cut 1/8 to 1/4 inch thick

1 medium onion, cut into thin wedges

2 tsp. vegetable oil

3/4 cup prepared barbecue sauce

4 corn muffins, quartered

Directions:

Cut steaks crosswire into 1-inch wide strips; reserve.

Cook and stir onion in oil in large nonstick skillet over medium-high heat 3 minutes or until lightly browned. Remove and keep warm.

Add beef strips (half at a time) to skillet; cook and stir 2 to 3 minutes. Add barbecue sauce and onions; heat until hot.

Place an equal amount of beef mixture over corn muffins.

Makes 4 servings.

*Recipe and Photo Courtesy of Texas Beef Council