Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (8 to 12 oz each) beef chuck tender filets | ||
| 2 tsp. brown sugar | ||
| salt | ||
| 2 medium red or yellow bell peppers, cut into quarters | ||
| Salt and ground black pepper | ||
| ⅓ c. chopped pimiento-stuffed green olives | ||
| Chopped fresh cilantro, optional | ||
| Marinade: | ||
| ⅓ c. sherry wine vinegar | ||
| ¼ c. olive oil | ||
| 1 tbsp. smoked or sweet paprika | ||
| 2 clove(s) garlic, minced |
Directions
- Combine marinade ingredients in small bowl. Place beef chuck tender filets and 1/3 cup marinade in food-safe plastic bag; turn filets to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours. Stir brown sugar and 1/2 teaspoon salt into remaining marinade; cover and reserve in refrigerator.
- Remove filets from marinade; discard marinade. Place filets in center of grid over medium, ash-covered coals; arrange bell peppers around filets. Grill filets, covered, 14 to 18 minutes for medium-rare to medium doneness, turning occasionally. Grill peppers 9 to 12 minutes or until tender, turning occasionally.
- Transfer filets to carving board; tent loosely with aluminum foil. Let stand 5 minutes. Carve filets across the grain into slices; season with salt and black pepper, as desired. Serve beef with peppers. Drizzle with reserved marinade; sprinkle with olives. Garnish with cilantro, if desired.
Nutrition facts
Servings
288 Calories per serving
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 66mg
- Sodium: 586mg
- Total Carbohydrates: 7g
- Protein: 23g
Recipe Source:
www.beef.org.