Sunday, February 17, 2013

Tasty Tasty! - Grilled Steak with Pepper Relish

I tried a second yummy recipe from Eating Well today for dinner.  I am on this Greek/Mediterranean kick. tehehe.

Grilled Steak with Pepper Relish

Grilled Steak with Pepper Relish Recipe

Makes 4 servings
Active Time: 
Total Time: 


  • 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

    1. Preheat grill to medium.
    2. 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.
    3. 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.
    4. Sprinkle both sides of steak with garlic powder, the remaining thyme and 1/4 teaspoon each salt and pepper.
    5. Oil the grill rack. 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.


    Per serving: 202 calories; 8 g fat ( 2 g sat , 4 g mono ); 42 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 23 g protein; 2 g fiber; 365 mg sodium; 454 mg potassium; Vitamin C (122% daily value), Vitamin A (35% dv), Zinc (29% dv)

1 comment:

  1. Have you tried grilling the peppers whole and directly on the grill instead of sliced and placed inside a foil packet? You won’t be able to follow the recipe, but just a dousing of olive oil, salt and pepper, plus the smoke from grilling the meat can add another layer of flavor. You can grill the meat on direct heat and the peppers on indirect heat for about the same cooking time as the meal you posted.