I don't know what is with me lately but I am not normally a steak person and for the past few weeks I have been craving it about once a week. Luckily my Publix Greenwise organic NY Strip steaks have been on sale. On Sunday, even though I didn't have a recipe yet, I went ahead and grabbed some. That night I browsed the latest copy of Eating Well and this steak recipe with pepper relish popped out at me as I happened to have two fresh bell peppers that were ready to be cooked.
I really enjoyed the flavors in the relish; however, I could have used the packet being on the grill a bit longer. If you prefer firmer onions and peppers go ahead and cook them for the twelve minutes, if you like them a bit more well done I would keep them on for an additional five minutes or so.
Please note that this steak is pre-slicing in half so this is two servings of steak.
2 small red, yellow and/or orange bell peppers, sliced 1 red onion, halved and sliced 1 yellow onion, halved and sliced 2 tablespoons balsamic vinegar 1 tablespoon extra-virgin olive oil 1 tablespoon finely chopped fresh thyme or 1 teaspoon dried, divided 1/4 teaspoon salt, divided 1/4 teaspoon freshly ground pepper, divided 1 pound sirloin steak or strip steak (1-1 1/4 inches thick), trimmed and cut into 4 portions 1/3 cup Dales low sodium marinade
1. Preheat grill to medium. Marinate steak in Dales for about 10 minutes.
2. While steak is marinating combine bell peppers, onion, vinegar, oil, thyme and 1/4 teaspoon each salt and pepper in a large bowl.
3. Place the pepper mixture on a large piece of heavy duty foil and fold to make a packet.
4. Oil the grill rack (I use Pam for grilling but back away in case it flames up). Place the steak and foil packet on the grill. Grill the steak about 4 to 5 minutes per side and the foil packet until the vegetables are tender about 12 minutes. Let the steak rest for 5 minutes.