Grilled Steak and Peppers

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-ounce beef tenderloin steaks, cut 1 inch thick
• 1/4  teaspoon salt
• 1/4  teaspoon coarsely ground black pepper

Directions

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.

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°F) or 12 to 15 minutes for medium doneness (160°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.)

*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.