A punch of lemon pepper adds a fresh kick to a traditional steak recipe.
4 Chairman’s Reserve® beef top sirloin steaks, cut 1 inch thick
1 teaspoon lemon pepper seasoning
2 yellow or red bell peppers, each cut into quarters
1 medium red onion, cut into 1-inch wedges
Fresh thyme leaves
1. Press lemon pepper seasoning evenly onto steaks. Brush vegetables with olive oil.
2. Place steaks and vegetables on grid over medium, ash-covered coals. Grill steaks, covered, 12 to 16 minutes (over medium heat on preheated gas grill, covered, 11 to 14 minutes) for medium-rare (145°F) to medium (160°F) doneness, turning occasionally. Grill vegetables about 10 minutes or until tender, turning once.
3. Carve steaks into 1/4 inch thick slices. Season steak with salt and pepper. Season vegetables with salt, pepper and fresh thyme leaves.