Ingredients

Serves 4

　　

For marinade

1 scallion

　　1/4 cup hoisin sauce

　　1 1/2 tablespoons soy sauce (preferably Kikkoman)

　　2 teaspoons grated peeled fresh gingerroot

　　1 teaspoon Worcestershire sauce

　　four 1 1/4-inch-thick filets mignons (tenderloin steaks)

　　

For salsa

1 large firm-ripe nectarine

　　1/2 green bell pepper

　　2 medium tomatoes

　　4 scallions

　　2 garlic cloves

　　1 small fresh chile (preferably habanero)

　　2 tablespoons fresh lime juice, or to taste

　　

Make marinade:

Step 1

Finely chop scallion and in a bowl whisk together with remaining marinade ingredients.

　　

Step 2

In a large heavy-duty sealable plastic bag combine marinade and steaks, turning steaks to coat with marinade, and seal bag, pressing out excess air. Marinate steaks at room temperature 1 hour.

　　

Make salsa while steaks are marinating:

Step 3

Finely chop nectarine and bell pepper. Seed and finely chop tomatoes. Thinly slice white and pale-green parts of scallions and mince garlic. Wearing protective gloves, discard seeds and ribs from chile and finely chop chile. In a bowl stir together all salsa ingredients and season with salt and pepper.

　　

Step 4

Prepare grill.

　　

Step 5

Remove steaks from marinade, discarding it, and grill steaks on an oiled rack set 5 to 6 inches over glowing coals, 3 to 4 minutes on each side for medium-rare. (Alternatively, grill steaks in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.) Transfer steaks with tongs to a platter and let stand 5 minutes.

　　

Step 6

Serve steaks with salsa.