Servings and Ingredients
|2||(8 to 12 oz each) beef chuck tender filets|
|2 tsp.||brown sugar|
|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|
|⅓ c.||sherry wine vinegar|
|¼ c.||olive oil|
|1 tbsp.||smoked or sweet paprika|
|2 clove(s)||garlic, minced|
- 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.
288 Calories per serving
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 66mg
- Sodium: 586mg
- Total Carbohydrates: 7g
- Protein: 23g