1 pound sirloin steak or strip steak (1-1 1/4 inches thick), trimmed and cut into 4 portions
1 teaspoon garlic powder
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.
Tips & Notes
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.)
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. Nutrition Bonus: Vitamin C (122% daily value), Vitamin A (35% dv), Zinc (29% dv) Carbohydrate Servings: 1/2 Exchanges: 1 vegetable, 3 lean meat, 1 fat