Nutrition per serving may change if servings are adjusted.
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
¼ teaspoon salt
¼ teaspoon coarsley ground pepper
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 (see Tip); 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.)
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.