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Grilled Steak with Pepper Relish for Two

  • 35 m
  • 35 m
EatingWell Test Kitchen
“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.”


    • 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


  • 1 Preheat grill to medium.
  • 2 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.
  • 3 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.
  • 4 Sprinkle both sides of steak with garlic powder, the remaining thyme and ⅛ teaspoon each salt and pepper.
  • 5 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.)
ALL RIGHTS RESERVED © 2019 Printed From 12/14/2019