INGREDIENTS
1 small onion, halved and sliced
2 tablespoons balsamic vinegar
1 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon extra virgin olive oil
1 tablespoon capers, rinsed
1 tablespoon cumin
1 teaspoon garlic powder
1 tablespoon fresh thyme, finely chopped
1/2 teaspoon freshly ground pepper
3 small red, yellow and/or orange bell peppers, sliced
1 pound sirloin steak or strip steak (1-1 1/4 inches thick), trimmed and cut into 4 portions
PREPARATION
- Pre-heat grill to medium.
- Combine bell peppers, onion, vinegar, oil, capers, 2 teaspoons fresh thyme and 1/4 teaspoon of 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, cumin and 1/4 teaspoon of salt and pepper.
- 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.
