Nutrition per serving may change if servings are adjusted.
1½ small or 1 large red, yellow and/or orange bell pepper, sliced
½ small onion, halved and sliced
1 tablespoon balsamic vinegar
1½ teaspoons extra-virgin olive oil
1½ teaspoons capers, rinsed
1½ teaspoons finely chopped fresh thyme or ½ teaspoon dried, divided
¼ teaspoon salt, divided
¼ teaspoon freshly ground pepper, divided
8 ounces sirloin steak or strip steak (1-1¼ inches thick), trimmed and cut into 4 portions
½ teaspoon garlic powder
Preheat grill to medium.
Combine bell peppers, onion, vinegar, oil, capers, 1 teaspoon fresh thyme (or ¼ teaspoon dried) and ⅛ 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 ⅛ 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.)
209 calories;8 g fat(2 g sat); 2 g fiber; 9 g carbohydrates; 23 g protein; 50 mcg folate; 59 mg cholesterol; 5 g sugars; 0 g added sugars; 2,601 IU vitamin A; 107 mg vitamin C; 32 mg calcium; 2 mg iron; 365 mg sodium; 507 mg potassium
Vitamin C (178% daily value), Vitamin A (52% dv)