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Grilled Steak and Peppers

The sweet peppers in this satisfying steak-and-vegetable dinner contribute lots of B vitamins and fiber for good heart health.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Grill: 12 mins to 15 mins

Grilled Steak and Peppers



  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

*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)

    Per serving:
  • 284 kcal cal.,
  • 11 g fat
  • (3 g sat. fat,
  • 76 mg chol.,
  • 407 mg sodium,
  • 17 g carb.,
  • 2 g fiber,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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