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Grilled Steak with Pepper Relish

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  35 Minutes
  4 servings
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.
For Grilled Steak with Pepper Relish :
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

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).
Grilled Steak with Pepper Relish Recipe at
Preheat grill to medium.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 06/01/2010
Nutrition Facts per Serving
Yield:   4 servings
Calories: 202
Fat. Total: 8g
Protein: 23g
Carbohydrates, Total: 7g
Fat, Saturated: 2g
Fiber: 2g
Cholesterol: 42mg
Sodium: 365mg
% Cal. from Fat: 36%
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