Pepper Steak Packet

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Pepper Steak Packet to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Pepper Steak Packet, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 (1/2 pound) sirloin steak, cut into
• bite size strips
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 sweet onion, chopped
• 1 pint cherry tomatoes
• 1 zucchini, chopped
• 2 tablespoons butter
• 1/4 cup steak sauce

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Preheat an outdoor grill for medium high heat and lightly oil grate

Step 2: Technique & Execution

Place the steak strips on a piece of foil large enough to hold the meat and some vegetables

Step 3: Technique & Execution

Layer with the red, green and yellow peppers, chopped onion, cherry tomatoes and chopped zucchini

Step 4: Technique & Execution

Dot with butter, and drizzle with steak sauce

Step 5: Technique & Execution

Fold edges of foil to seal the packet well

Step 6: Technique & Execution

Grill over medium high heat for 45 to 60 minutes