1 pound sirloin steak or strip steak (1-1¼ inches thick), trimmed and cut into 4 portions
1 teaspoon garlic powder
Preheat grill to medium.
Combine bell peppers, onion, vinegar, oil, capers, 2 teaspoons fresh thyme (or ¾ teaspoon dried) and ¼ teaspoon each salt and pepper in a large bowl.
Stack two 30-inch-long pieces of foil. Arrange the pepper mixture on one half and fold the foil. Tightly seal the packet by crimping and folding the edges together.
Sprinkle both sides of steak with garlic powder, the remaining thyme and ¼ teaspoon each salt and pepper.
Oil the grill rack (see Tip). Place the steak and foil packet on the grill. Grill the steak about 4 minutes per side for medium-rare, 5 minutes per side for medium. Grill the packet until the vegetables are tender, 10 to 12 minutes. Let the steak rest for 5 minutes. Serve the steak with the peppers.
Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)
294 calories;12.0 g fat(3.0 g sat); 3.0 g fiber; 16.0 g carbohydrates; 30.0 g protein; 61.0 mcg folate; 75 mg cholesterol; 6.0 g sugars; 0.0 g added sugars; 2020.0 IU vitamin A; 80.0 mg vitamin C; 53.0 mg calcium; 3.0 mg iron; 440 mg sodium; 736.0 mg potassium
Vitamin C (133% daily value), Vitamin A (40% dv)
Great with Mushrooms Too
I love pairing a great steak with vegetables....I've done with with mushrooms as well, and it turns out great http://tiny.cc/ov06a
July 17, 2010
This recipe came out perfect for us. The steak was perfectly seasoned and the peppers were perfectly crisp tender, so the cooking times were accurate. It was so easy to throw on the grill. It melted in my mouth.