Deconstructed Shish Kabob
1/4 c olive oil
5 garlic cloves, minced
1 t dried or 1 T fresh oregano
1/2 t salt
1/4 t pepper
6 cups bell peppers and zucchini; cut into 1.5 inch dice for peppers and 1/4 inch coins for zucchini
2-3 4oz beef tenderloin fillets
1 pt grape or cherry tomatoes
Combine first five ingredients in a small bowl. Chop vegetables (I used yellow red and green peppers this time because they were all cheap and it looked pretty) and put them into a large Tupperware (Rubbermaid, whatever) bowl with lid. Cut beef into segments - Steve likes rare and I prefer medium so I always do one filet into four equal pieces and the other into eight equal pieces. Same cooking time thus produces different degrees of doneness. Add beef to bowl. Add olive oil-garlic marinade, put the lid on and give the bowl a few good flips to evenly distribute everything.
Put in the refrigerator for fifteen minutes or all day or overnight.
We bought a cheap rectangular grill pan from Target that we use for this (also nice when grilling fish.)
Spray pan with cooking spray (or take a paper towel and rub it with a little vegetable oil.) Heat grill to medium-high and place pan on grate. Add beef and vegetables, spreading them out as much as possible. Cook for five minutes, turning once with tongs/spatula. Add tomatoes and cook one more minute. You want the tomatoes to be hot and starting to split, but not pulverized into mush.
Notes: After five straight days of chicken I was ready for something different. Tenderloin is expensive but it is the only cut that I have found that can be cooked very quickly with no fuss and always be tender. I would love to hear other cut suggestions, though. In the meantime I just use a little beef and a lot of vegetables.
I served this with brown rice and it was enough for all of us with some leftover vegetables. Edward had those for lunch the next day.