Grilled Steak with Pepper Relish



In this delicious, low-fat recipe; colorful bell peppers are tossed in a balsamic-herb vinaigrette and grilled in a foil packet at the same time as the steak for a no-fuss, easy cleanup dinner for two. Serve with corn on the cob.

This recipe is for 2 servings but can easily be adjusted for the entire family. Only 35 minutes from start to finish


Yields 2 servings

Ready in 35 minutes


  • 1 1/2 small or 1 large red, yellow, and/or orange bell pepper, sliced & seeded
  • 1/2 small onion, halved and sliced
  • 1 tablespoon(s) balsamic vinegar
  • 1 1/2 teaspoon(s) extra-virgin olive oil
  • 1 1/2 teaspoon(s) capers, rinsed
  • 1 1/2 teaspoon(s) finely chopped fresh thyme or 1/2 teaspoon dried, divided
  • 1/4 teaspoon(s) salt, divided
  • 1/4 teaspoon(s) freshly ground pepper, divided
  • 8 ounce(s) (1-1 1/4 inches thick) sirloin or strip steak, trimmed and cut into 4 portions
  • 1/2 teaspoon(s) garlic powder



  1. Preheat grill to medium.
  2. 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.
  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 1/8 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)

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