Spanish-Style Grilled Steak with Olives

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.