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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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2010

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Recipe Summary test

total:
35 mins
Servings:
4
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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, 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; protein 30g; carbohydrates 16.5g; dietary fiber 3.2g; sugars 5.9g; fat 11.6g; saturated fat 3.2g; cholesterol 75.3mg; vitamin a iu 2020.2IU; vitamin c 80mg; folate 60.5mcg; calcium 53.3mg; iron 2.8mg; magnesium 51.9mg; potassium 735.8mg; sodium 439.7mg; thiamin 0.2mg.
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