1/3 cup clear olive oil and vinegar salad
-- dressing
1/3 cup dry red wine
1/4 cup snipped chives + 2 cloves garlic -- minced
1 teaspoon cracked multicolored or black peppercorns
4 beef tenderloin steaks or beef sirloin
vegetable kabobs -- see recipe below
Instructions:
For marinade, combine the salad dressing, red wine, chives, and peppercorns.
Place beef in a heavy plastic bag set in a large bowl. Pour marinade
over beef in bag; seal bag. Marinate in the refrigerate for 8-12 hours,
turning meat occasionally. Remove the beef from the bag; reserve marinade.
Grill beef on the rack of an uncovered grill directly over medium
coals for 22 to 26 minutes for medium doneness, turning once and brushing
with reserved marinade halfway through grilling. Discard marinade.
Arrange Vegetable Kabobs over coals during the last 10-12 minutes
of grilling and cook until browned and tender, brushing with olive
oil and salad dressing mixture. Turn occasionally. Serve kabobs with
beef. Makes 4 servings. Vegetable Kabobs: Quarter 8 tiny new potatoes.
Cut 2 small red onions into 6 wedges each. Halve 1 small zucchini
lengthwise and cut into 1/2 inch thick slices. Set vegetables aside.
Cook potatoes in a small amount of boiling water in a medium covered
saucepan for 10 minutes. Gently stir in the onion wedges, 8 baby yellow
sunburst squash, and 4 miniature sweet peppers or 1 medium red sweet
pepper quartered. Cover and cook for 5-8 minutes or until vegetables
are nearly tender. Drain; cool slightly. Alternately skewer the precooked
vegetables and uncooked zucchini onto eight 10 inch skewers. Combine
1/4 cup clear olive oil and vinegar salad dressing and 2 teaspoons
snipped fresh rosemary in a small bowl. Brush mixture over kabobs.
