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Nutrition Facts
Nutrition facts per serving:
- 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
Grilled Steak and Peppers
Grill: 12 mins to 15 mins
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
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 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.)
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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.
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