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Grilled Steak and Peppers

Makes: 4 servings
Prep 20 mins Grill 12 mins to 15 mins
Grilled Steak and Peppers
  • 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.)

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)
  • 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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