Here, we toss colorful bell peppers in a balsamic-herb vinaigrette and grill them in a foil packet at the same time as the steak. Serve with corn on the cob. Source: EatingWell Magazine, July/August 2010

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat grill to medium.

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  • Combine bell peppers, onion, vinegar, oil, capers, 2 teaspoons fresh thyme (or 3/4 teaspoon dried) and 1/4 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 1/4 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.

Tips

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.)

Nutrition Facts

294 calories; 11.6 g total fat; 75 mg cholesterol; 440 mg sodium. 16.5 g carbohydrates; 30 g protein; Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
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. Read More
Rating: 5 stars
10/29/2011
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 Read More