In a saucepan over medium heat, combine balsamic vinegar, red wine, and honey. Bring to a boil and cook for approximately 7 minutes or until reduced by half; remove from heat; set aside.
In a large frying pan over medium-low heat; stir hazelnuts, sesame seeds, coriander seeds, and cumin seeds until toasted and fragrant (watch closely so they do not burn), stirring frequently. Remove from heat and let stand until cool. Transfer to a blender or food processor and process until just coarsely ground.
Combine the nut mixture with the Reggiano-Parmigiano cheese and pepper on a large plate; set aside.
In a large bowl, combine vegetable oil and mustard. Add beef slices and stir. Thread the coated beef slices onto skewers and then press into the nut/cheese mixture until well coated.
Cook on a greased grill on medium-high for 1 to 2 minutes per side until meat reaches desired doneness. Remove from grill and serve immediately with the prepared wine mixture on the side for dipping.
Makes 16 skewers.
* Hazelnuts, pine nuts, macadamia nuts, sunflower seeds, and/or peanuts may be substituted.
Dukkah Beef Skewers Recipe: https://whatscookingamerica.net/appetizers/dukkahbeefskewers.htm