If arranging grilled steak on a bed of rice in Minnesota, you'll want to make wild rice - a staple of the state. Chef James Marthaler created this Asian-influenced meal with an eye towards locals.

Hoisin-Ginger Filet Mignon Skewers

Cut the beef into 1-1/2-inch cubes. Cut bell peppers, summer squash and onion into 1-1/2-inch pieces. Thread the meat and vegetables onto skewers; keep a little space between the pieces so they grill more evenly.

For glaze, whisk together hoisin sauce, soy sauce, olive oil, ginger, thyme, garlic, black pepper, lemon juice and salt. Reserve half the mixture to serve with the skewers. Paint the skewers with some of the remaining mixture.

Preheat grill for direct cooking to medium heat. Grill skewers 6 to 8 minutes for medium-rare beef (145 degrees) or 10 to 12 for medium (160 degrees), turning once and brushing skewers frequently with glaze.

Remove skewers from grill. Let rest 5 minutes before serving. Serve with reserved glaze over wild rice.