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Recipe Name: Peppercorn Beef With Grilled Vegetables Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 4

1/3 Cup(s) Clear olive oil and vinegar
salad dressing
1/3 Cup(s) Dry red wine
1/4 Cup(s) Snipped chives + 2 cloves
Garlic minced
1 Teaspoon(s) Cracked multicolored or
Black peppercorns
4 Beef tenderloin steaks or
beef sirloin cut 1-1
Vegetable Kabobs, see recipe
For marinade, combine the salad dressing, red wine, chives,
andpeppercorns. Place beef in a heavy plastic bag set in a large bowl.
Pourmarinade over beef in bag; seal bag. Marinate in the refrigerate
for8-12 hours, turning meat occasionally. Remove the beef from the
bag;reserve marinade.Grill beef on the rack of an uncovered grill
directly over medium coalsfor 22 to 26 minutes for medium doneness,
turning once and brushing withreserved marinade halfway through
grilling. Discard marinade.Arrange Vegetable Kabobs over coals during
the last 10-12 minutes ofgrilling and cook until browned and tender,
brushing with olive oil andsalad dressing mixture. Turn occasionally.
Serve kabobs with beef. Makes4 servings.Vegetable Kabobs: Quarter 8
tiny new potatoes. Cut 2 small red onionsinto 6 wedges each. Halve 1
small zucchini lengthwise and cut into 1/2inch thick slices. Set
vegetables aside. Cook potatoes in a small amountof boiling water in a
medium covered saucepan for 10 minutes. Gentlystir in the onion wedges,
8 baby yellow sunburst squash, and 4 miniaturesweet peppers or 1 medium
red sweet pepper quartered. Cover and cook for5-8 minutes or until
vegetables are nearly tender. Drain; cool slightly.Alternately skewer
the precooked vegetables and uncooked zucchini ontoeight 10 inch
skewers.Combine 1/4 cup clear olive oil and vinegar salad dressing and
2teaspoons snipped fresh rosemary in a small bowl. Brush mixture
overkaboabs.NOTES : I would grill these slightly to make them LOOK
grilled but therecipe doesn't say to do this. Recipe by: Unknown
Cooking MagazinePosted to MC-Recipe Digest V1 #656 by on
Jul 6, 1997

Nutrition (calculated from recipe ingredients)
Calories: 589
Calories From Fat: 320
Total Fat: 35.5g
Cholesterol: 152mg
Sodium: 333.3mg
Potassium: 645.1mg
Carbohydrates: 19g
Fiber: <1g
Sugar: 6.5g
Protein: 44.7g

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