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


  1. Pre-heat grill to medium.
  2. Combine bell peppers, onion, vinegar, oil, capers, 2 teaspoons fresh thyme and 1/4 teaspoon of 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, cumin and 1/4 teaspoon of 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.


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