1. FOR THE MARINADE: Place all ingredients in blender and process until smooth, about 45 seconds. Transfer 3/4 cup marinade to large bowl and set aside.

2. FOR THE BEEF AND VEGETABLES: Toss remaining marinade and beef in second large bowl. Cover with plastic wrap and refrigerate 1 hour or up to 2 hours, tossing beef after 30-minute. Meanwhile, prepare vegetables and toss with reserved marinade. Cover and let vegetables marinate at room temperature at least 30 minutes.

3. Remove beef from marinade and pat dry with paper towels. Tightly thread beef onto two 12-inch metal skewers, rolling or folding meat as necessary to maintain 2-inch cubes. Thread vegetables onto two 12-inch metal skewers, in alternating pattern of zucchini, pepper, and onion.

4. About 20 minutes before grilling, turn all burners to high and heat with lid down until very hot, about 15 minutes. Scrape grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Grill is ready when grate is hot (you can hold your hand 5 inches above grate for 2 seconds).

5. Place meat skewers in center of grill and vegetable skewers near edge but still over fire. Grill beef skewers with lid down until well browned, slightly charred, and instant-read thermometer inserted into center of meat registers 125°F for medium-rare, 12 to 16 minutes, turning every 3 to 4 minutes. Transfer beef skewers to serving platter, loosely tent with foil, and let rest 10 minutes. Turn burners to low and continue to grill vegetable skewers with the lid down until vegetables are tender and slightly charred, about 6 minutes longer (18 to 22 minutes total), turning every 4 to 5 minutes. Transfer vegetables to platter with beef. Remove beef and vegetables from skewers and serve.

Serves 4 to 6