Ingredients

1 EACH red and green sweet pepper, small red onion and zucchini, sliced ⅓ cup (75 mL) barbecue sauce 2 tbsp (30 mL) olive oil 1 clove garlic, minced 1 lb (500 g) Beef Bottom Sirloin Flap Grilling Steak, about 1 inch (2.5 cm) thick Steak spice

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Directions

1. Scatter veggies on double layer of heavy-duty foil; toss with barbecue sauce, oil and garlic. Cover with second double layer of foil; seal edges tightly to make a large flat package. Grill package over medium-high heat in closed barbecue, turning occasionally, for about 25 minutes or until veggies are tender. Slit top of foil and fold back (do not remove from heat) and continue to cook while you grill steaks. 2. Pat steak dry and season all over with steak spice to your taste. Grill steak in a closed preheated barbecue over medium-high heat (400°F/200°C) for 10 to 12 minutes for 1 inch (2.5 cm) thick steak, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least. 3. Transfer steak to cutting board and let rest for 5 minutes. Remove vegetable package from heat. Cut steak across the grain into thin slices and toss with cooked veggies to serve.