Skewered marinated peppers and onions grill up nicely alongside beef tenderloins in this 35-minute dinner recipe. Serve with a green or grain salad for a complete meal.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • 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 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.)


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

284 calories; protein 27.1g; carbohydrates 17.2g; dietary fiber 2g; sugars 8g; fat 11.5g; saturated fat 3.3g; cholesterol 76.3mg; vitamin a iu 280.1IU; vitamin c 257.8mg; folate 59.1mcg; calcium 53.7mg; iron 2.7mg; magnesium 49.6mg; potassium 754.2mg; sodium 406.7mg.