1 pound sirloin steak, ½ inch thick, cut into strips
½ red bell pepper, cut into strips
½ green bell pepper, cut into strips
¼ cup lite teriyaki
Fresh pineapple chunks, optional
½ pound grape or cherry tomatoes
Chimichurri Sauce Ingredients:
½ bunch parsley, coarsely chopped
½ bunch cilantro, coarsely chopped
3 garlic cloves, coarsely chopped
1 sprig rosemary
2 tablespoons fresh lime juice
6 tablespoons extra virgin olive oil
1 teaspoon salt or to taste
¼ teaspoon pepper
Combine all chimichurri ingredients in a blender or food processor until smooth.
Pour in a dish and set aside.
Cut steak and peppers into strips and place in a bowl. Season with salt and pepper.
Add tomatoes, teriyaki sauce, pineapple (if desired) and half the chimichurri sauce. Combine well.
Cut 4 sheets (approximately 12x12 or larger) of heavy duty aluminum foil or double up with regular foil. Divide ingredients among the four sections.
Wrap mixture, folding edges and ends tightly in order to create steam while cooking.
Place steak packets in medium/high grill and cook covered about 10 minutes. If wrapped tightly, packets will expand showing steam trapped inside.
Unwrap packets carefully and serve immediately with chimichurri sauce for dipping.
Foil packets can also be cooked in a 450 degree oven for about 15 minutes
A perfect dish for the summer.