2 tablespoons olive oil
6 liters red wine
8 slices white bread, cubed
2 1/2 teaspoons salt
salt to taste
Beef marinated in the oil for at least 2 hours. Remove steak and drain; cool, cut into thin slices or pieces.
Place bread cubes around 2 inches (5 inches) from the steak so that they are crushed to 1/4 inch thick. Place a piece or two of white cheese between the slices – seal tightly between pieces or seal at the seam with a wooden toothpick. Fold bread into the steak. Put salt over bread cubes. Gently cut open marinated steak; place at its thickest. Cover and refrigerate for 1 to 2 hours.
Lower grill to grill 2 inches from heat, turning once. Grill steaks 5 minutes on each side or until evenly brown. Carefully remove steak from marinade; drain marinade. Discard marinade thoroughly and serve steaks with whatever sauces you desire