Here, we toss colorful bell peppers in a balsamic-herb vinaigrette and grill them in a foil packet at the same time as the steak.
Nutrition Profile - -
Diabetes appropriate | Healthy weight | Heart healthy | Low calorie | Low carbohydrate | Low saturated fat | Low sodium | Gluten free
Active Time: 35 minutes
Total Time: 35 minutes
Servings: 4
3 small red, yellow and/or orange bell peppers, sliced
1 small onion, halved and sliced
2 Tbsp balsamic vinegar
1 Tbsp extra-virgin olive oil
1 Tbsp capers, rinsed
1 Tbsp finely chopped fresh thyme OR 1 tsp dried, divided
1/2 tsp salt, divided
1/2 tsp freshly ground pepper, divided
1 lb sirloin steak or strip steak (1-1 1/4 inches thick), trimmed and cut into 4 portions
1 tsp 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 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.
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.)
Servings: 4
Nutrition per Serving:
202 Calories, 8g Fat, 2g Sat, 4g Mono, 42mg Cholesterol, 23g Protein, 7g Carbs, 2g Fiber, 0g Added Sugars, 365mg Sodium, 454mg 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
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