This recipe come from the “Come to our Barbecue” cookbook.

Wine-barbecued Steak

• 1/2 cup salad oil
• 1/2 cup Taylor N.Y.S. Burgundy or Claret
• 2 tablesp. grated onion
• 1 garlic clove, slashed
• 1-1/2 teasp. salt
• 1 teasp. Accent
• few drops Tabasco
• 1 sirloin steak

Have steak cut 1 to 1-1/2 inches thick. Combine remaining ingredients for sauce; cover; chill several hours or overnight. At the barbecue, heat the sauce. Use to brush steak as it broils, turning steak and brushing frequently.

To serve: Cut the steak in slices 1/2 inch think, from edge to bone.  Serve in toasted buns. Serves 8.

Tip: Take steak from refrigerator at least 1 hour before cooking.

Remember quick-frozen vegetables, whether your barbecue is in the backyard, or in some distant spot. (what a strange sentence!)