Peppercorn Beef with Grilled Vegetables – a delicious recipe with salad dressing, red wine, garlic, peppercorns, beef. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
For marinade, combine the salad dressing, red wine, chives, and peppercorns.
2
Place beef in a heavy plastic bag set in a large bowl.
3
Pour marinade over beef in bag; seal bag.
4
Marinate in the refrigerate for 8 to 12 hours, turning meat occasionally.
5
Remove the beef from the bag; reserve marinade.
6
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.
7
Discard marinade.
8
Arrange Vegetable Kabobs over coals during the last 10 to 12 minutes of grilling and cook until browned and tender, brushing with olive oil and salad dressing mixture.
9
Turn occasionally.
10
Serve kabobs with beef.
251
kcal
Calories
17
g
Fat
26
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: ⅓ cup salad dressing, ⅓ cup red wine dry, 1/4 cloves garlic, 1 teaspoon peppercorns, and more.
Yes, Peppercorn Beef with Grilled Vegetables falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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