Ingredients

4 beef shoulder center steaks, cut 3/4-inch thick (about 5 ounces each)
2 large leeks, white and light green parts only, cut diagonally into 1/2-inch pieces
2 medium tomatoes, each cut into 6 wedges
1 small eggplant, cut lengthwise in half, then crosswise into 1/2-inch thick slices
1 small yellow squash, cut lengthwise in half, then crosswise into 1/2-inch thick slices
1 small zucchini, cut lengthwise in half, the crosswise into 1/2-inch thick slices
Chopped fresh basil
Salt and pepper

Marinade:
3/4 cup prepared balsamic vinaigrette
1 tablespoon minced garlic

Directions

Combine marinade ingredients in small bowl. Place beef steaks and 1/3 cup marinade in a food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 20 minute to 2 hours, turning occasionally.

Meanwhile toss leeks, tomatoes, eggplant, yellow squash and zucchini with remaining marinade in large bowl. Alternately thread vegetable pieces evenly onto eight 12-inch metal skewers.

Remove steaks from marinade; discard marinade. Place steaks in center of grill over medium ash-covered coals; arrange kebabs around the steaks. Grill steaks and kebabs, covered, 9 to 11 minutes for medium rare to medium doneness and until vegetables are tender, turning steaks once and vegetables occasionally.

Sprinkle steaks and vegetables with basil. Season with salt and pepper, as desired. Serves 4.