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 -- cut 1-1

1/4" thick Vegetable Kabobs -- see recipe below

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 kaboabs.