- 4
Ingredients
- 3 medium yellow and/or red sweet peppers, cut into 1-inch-thick wedges
- 1 medium red onion, cut into 1-inch-wide wedges
- 3 tablespoons bottled hoisin sauce
- 2 tablespoons dry red wine
- 1 tablespoon olive oil
- 4 4 ounces beef tenderloin steaks, cut 1 inch thick
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
Preparation
Step 1
1. In a medium bowl, toss together sweet peppers, red onion, hoisin sauce, red wine, and olive oil. Thread vegetables onto four 10-inch-long skewers;* set aside.
2. Trim fat from steaks. Sprinkle both sides of each steak with salt and pepper; rub in with your fingers. For a charcoal grill, place steaks and skewers on the rack of an uncovered grill directly over medium coals. Grill steak until desired doneness. Allow 10 to 12 minutes for medium-rare doneness (145 degrees F) or 12 to 15 minutes for medium doneness (160 degrees F). Grill skewers about 12 minutes or until vegetables are crisp-tender and lightly charred, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place steaks and skewers on grill rack over heat. Cover and grill as above.)
From the Test Kitchen•Tip *Test Kitchen Tip:If using wooden skewers, soak them in water for at least 30 minutes before using. Instead of using skewers, you can place the vegetables in a grill wok; place the grill wok on the grill rack and grill for 12 minutes, stirring once halfway through grilling time.
Nutrition Facts (Grilled Steak and Peppers) Servings Per Recipe 4,
Calories 284,
Protein (gm) 27,
Carbohydrate (gm) 17,
Fat, total (gm) 11,
Cholesterol (mg) 76,
Saturated fat (gm) 3,
Dietary Fiber, total (gm) 2,
Sodium (mg) 407,
Percent Daily Values are based on a 2,000 calorie diet