Grilled Steaks with Strawberry-Wine Pan Sauce

Trim fat from steaks. Cut each steak in half. Sprinkle steaks with salt and pepper. Thread the 20 strawberries onto four 10-inch skewers (see Tip), leaving 1/4 inch between strawberries. Set aside.

For sauce, coat a medium nonstick skillet with cooking spray. Heat skillet over medium heat. Add shallots; cook 4 to 5 minutes or just until tender, stirring occasionally. Remove from heat; carefully add wine to the skillet. Add rosemary sprigs. Return to medium heat. Cook, uncovered, 3 to 4 minutes or until wine is reduced by about half. Stir in vinegar and sugar. Add the quartered strawberries. Cook 3 to 4 minutes more or just until strawberries are softened, stirring occasionally. Remove rosemary sprigs from the sauce; discard sprigs. Cover sauce; keep warm.

For a charcoal or gas grill, grill steaks on the rack of a covered grill directly over medium heat until desired doneness. Allow 9 to 11 minutes for medium-rare (145 degrees F) or 11 to 13 minutes for medium (160 degrees F), turning once halfway through grilling time. When you turn the steaks, add strawberry skewers to grill rack. Grill skewers 3 to 4 minutes or until strawberries are warm, turning once.

Divide steak portions and strawberry skewers among four serving plates. Spoon sauce over steak. If desired, sprinkle with scallions.