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in medium bowl. Add beef; toss. Alternately threadbeef and bell 
pepper onto six 10-inch metal skewers.

2.
Place kebabs on grid over medium, ash-covered coals. 
Grill,uncovered, about 8 to 11 minutes for medium rare to 
mediumdoneness, turning occasionally. Season with salt.


Makes 6 servings.
Steak & Tomato-Basil Pasta
6 beef tenderloin steaks or 3 boneless beef top loin steaks,
cut 1-inch thick 1 pound uncooked penne or mostaccioli pasta 1/3 cup 
thinly sliced fresh basil or 2 teaspoons dried basil
leaves 1/4 cup freshly grated Romano or Parmesan cheese 1/4 
teaspoon salt 1/8 teaspoon pepper 1 tablespoon olive oil 1 cup chopped 
onion 3 large cloves garlic, crushed 6 cups chopped plum tomatoes 
(approximately 3 3/4
pounds)
 1 teaspoon granulated sugar
 3/4 teaspoon salt
 1/4 teaspoon pepper

1.
Cook pasta according to package directions; keep warm.

2.
Meanwhile in large saucepan or Dutch oven, heat oil overmedium heat 
until. Add onion and garlic; cook and stir untiltender. Add remaining 
sauce ingredients. Bring to a boil; reduceheat to low. Simmer, 
uncovered, 10 minutes, stirringoccasionally.

3.
Place beefsteaks on grid over medium, ash-covered coals. Grillsteaks, 
uncovered, 13 to 15 minutes (15 to 18 minutes for toploin steaks) for 
medium rare to medium doneness, turning once.Season with salt and 
pepper. Trim fat from steaks. (Cut top loinsteaks crosswise in half).

4.
Combine tomato sauce, basil, cheese and pasta; toss to coat.Serve 
steaks with pasta.


Makes 6 servings (serving size: 1 steak and 2 1/3 cup pasta)
Steak Dianna
1 1/2 pounds round steak, pounded to 1/4-inch thickness 1/4 teaspoon 
salt 1/8 teaspoon ground black pepper 1 tablespoon butter 2 teaspoons 
olive oil 1 tablespoon butter 3 shallots, minced 3 tablespoons Dijon 
mustard 3 tablespoons Worcestershire sauce 1/4 cup beef broth 3 
tablespoons Madeira wine 1/2 lemon, juiced 2 tablespoons chopped 
fresh parsley 1 tablespoon butter 1/8 teaspoon salt 1/8 teaspoon black 
pepper
1.
Season steaks with salt and pepper. Heat butter with oil in alarge 
skillet over medium-high heat. Add steaks and sear 2minutes per side 
(for medium-rare); transfer to a serving platterand cover with foil to 
keep warm.

2.
Add a tablespoon butter to the pan. Add shallots and saut 
untilfragrant, about 2 minutes. Stir in Dijon mustard, 
Worcestershireand broth. Stir to remove any browned bits stuck to the