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- 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
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.)
- 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.
- Servings Per Recipe 4,
- cal. (kcal) 284,
- Fat, total (g) 11,
- chol. (mg) 76,
- sat. fat (g) 3,
- carb. (g) 17,
- fiber (g) 2,
- pro. (g) 27,
- sodium (mg) 407,
- Percent Daily Values are based on a 2,000 calorie diet
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