Grilled Steak with Pepper Relish

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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.

Grilled Steak with Pepper Relish
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 35 minutes

  • 3 small red, yellow and/or orange bell peppers, sliced

  • 1 small onion, halved and sliced

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon capers, rinsed

  • 1 tablespoon finely chopped fresh thyme, or 1 teaspoon dried, divided

  • 1/2 teaspoon salt, divided

  • 1/2 teaspoon freshly ground pepper, divided

  • 1 pound sirloin steak, or strip steak (1-1 1/4 inches thick), trimmed and cut into 4 portions

  • 1 teaspoon garlic powder

Directions
  1. 4 servings

  2. Preheat grill to medium.

  3. 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.

  4. 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.

  5. Sprinkle both sides of steak with garlic powder, the remaining thyme and 1/4 teaspoon each salt and pepper.

  6. 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.


Nutritional Facts

Servings
4
Per serving
Calories
202
Carbohydrates
7g
Fat
8g
Saturated Fat
2g
Monounsaturated Fat
4g
Protein
23g
Cholesterol
42mg
Dietary Fiber
2g
Potassium
454mg
Sodium
365mg
Added Sugars
0g
Exchanges
1 vegetable
3 lean meat
1 fat
Carbohydrate Servings
1/2
Nutrition bonus
Vitamin C (122% daily value)
Vitamin A (35% dv)
Zinc (29% dv).

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