Wow, chunks of tenderloin will give you a happy face \ud83d\ude0a. You can use other steak cuts if you must. Everything comes off the grill tender and delicious.<\/p>\n
Update:<\/strong> Electric grill and broilers just don’t have enough power. I’ve been using the broiler indoors with mixed results. Flavor is great, but the crispy edges are missing. Next try it will be skip the skewers and do it in a skillet or cast iron pan. Vegetables need more time than meat.<\/p>\n Place the beef pieces <\/strong>in a plastic bag and add enough Italian dressing<\/strong> to coat all the pieces. Message them through the bag and refrigerate for 45 minutes to overnight.<\/p>\n Remove from refrigerator up to an hour before cooking. Drain marinade<\/strong> and pat the pieces dry with paper towel.<\/p>\n Skewered:<\/strong><\/p>\n Heat your grill of choice.<\/p>\n Thread the skewers<\/strong> with pieces of red onion, beef, zucchini, mushroom,<\/strong> and bell pepper.<\/strong> You can alternate the order.<\/p>\n Spray with cooking spray<\/strong> and season top side well with salt<\/strong> and pepper.<\/strong><\/p>\n Place the kabobs,<\/strong> top side down on the preheated grill. Spray<\/strong> and season<\/strong> the now top side and cook about 5-7 minutes per side. The kabobs<\/strong> are done when the steak<\/strong> is cooked your desired temperate and the vegetables<\/strong> are lightly charred, about 15 minutes.<\/p>\n No Skewers:<\/strong><\/p>\n Heat a skillet over medium high heat. Add a TBS or two of cooking oil<\/strong> and heat until it ripples. Then add in the steak<\/strong> and saut\u00e9 to medium rare (or desired doneness). Remove to a dish and loosely cover with foil.<\/p>\n Add all the vegetables<\/strong> and saut\u00e9 to almost done and return the steak<\/strong> to the pan. Taste and adjust seasoning.<\/strong><\/p>\n Serve.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 2 servings Scott Nowell Wow, chunks of tenderloin will give you a happy face \ud83d\ude0a. You can use other steak cuts if you must. Everything comes off the grill tender and delicious. Update: Electric grill and broilers just don’t have enough power. I’ve been using the broiler indoors with mixed results. Flavor is great, but the crispy edges are missing. Next try it will be skip the skewers and do it in a skillet or cast iron pan. Vegetables…<\/p>\n\n
\nMarinate beef: <\/strong><\/p>\n