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Grilled Steak with Pepper Relish for Two
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
1Preheat grill to medium.
2Combine 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.
3Stack 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.
4Sprinkle both sides of steak with garlic powder, the remaining thyme and ⅛ teaspoon each salt and pepper.
5Oil 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.)