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


Recipe Summary test

35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium.

  • 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.


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; protein 23.3g; carbohydrates 8.9g; dietary fiber 2.2g; sugars 5.3g; fat 8.2g; saturated fat 2.2g; cholesterol 59.2mg; vitamin a iu 2600.8IU; vitamin c 107.1mg; folate 50.5mcg; calcium 31.5mg; iron 2.1mg; magnesium 34.1mg; potassium 507.1mg; sodium 365.1mg; thiamin 0.1mg.

1 vegetable, 3 lean meat, 1 fat