2 Servings 15 min Cook
1 0 Cup, chopped Red Bell Pepper
1/2 Onion Onions
1 Tbsp Balsamic Vinegar
1 1/2 Tsp Olive Oil
1/2 Tbsp, drained Capers
3 Tsp Thyme
1/4 Tsp Salt
1/4 Tsp, ground Pepper
2 Steak Sirloin Steak
1/2 Tsp Garlic Powde
Preheat grill to medium.
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.
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.
Sprinkle both sides of steak with garlic powder, the remaining thyme and 1/8 teaspoon each 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.