Although brisket is the most classic beef barbecue category (most of the cuts used will serve 30 to 40 people), other cuts of meat can take to the barbecue. For smaller cuts, the tenderizing comes up front, with long marinating periods and a grilled finish, as with this steak classic.
Wine suggestions: Gallo Frei Ranch Zinfandel and Chateau Souverain Dry Creek Valley Zin both make a nice complement to barbecued beef. For Merlot I suggest going upscale, to a Beringer Bancroft Ranch Howell Mountain or an Arrowood Merlot. And for Shiraz, try the Penfolds Bin 389 Cabernet-Shiraz, Magill Estate Shiraz, or Banrock Station Shiraz.