Grilled Steak with Pepper Relish

Ingredients

• Red bell pepper

  Sweet, raw

  ¼ cup, chopped or 37g

• Onions

  Sweet, raw

  ⅛ onion or 41g

• Balsamic vinegar

  ¼ tbsp or 4g

• Olive oil

  Salad or cooking

  ⅜ tsp or 2g

• Capers

  Canned

  ⅛ tbsp, drained or 1g

• Thyme

  Fresh

  ⅜ tsp or 0.3g

• Salt

  Table

  ¹⁄₁₆ tsp or 0.4g

• Pepper

  Spices, white

  ¹⁄₁₆ tsp, ground or 0.1g

• Beef top sirloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  3 oz or 85g

• Garlic powder

  Spices

  ⅛ tsp or 0.4g

Directions

1. Preheat grill to medium.
2. Combine bell peppers, onion, vinegar, oil, capers, 1 teaspoons of the 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. 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.
6. 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.
7. Enjoy!

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