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 for a no-fuss dinner for two. Serve with corn on the cob. Source: EatingWell Magazine, July/August 2010

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium.

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  • Combine bell peppers, onion, vinegar, oil, capers, 1 teaspoon fresh thyme (or 1/4 teaspoon dried) and 1/8 teaspoon each salt and pepper in a large bowl.

  • Stack two 20-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 1/8 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

209 calories; 8.2 g total fat; 2.2 g saturated fat; 59 mg cholesterol; 365 mg sodium. 507 mg potassium; 8.9 g carbohydrates; 2.2 g fiber; 5 g sugar; 23.3 g protein; 2601 IU vitamin a iu; 107 mg vitamin c; 50 mcg folate; 32 mg calcium; 2 mg iron; 34 mg magnesium;