SPICY PEPPER STEAK

1 Reynolds Hot Bags Foil Bag, large size*
1 1/2 cups sliced celery
1 medium red bell pepper, cut in strips
1/2 cup chopped onion
1 envelope (1 to 1.2 oz.) brown gravy mix (OR peppercorn sauce mix)
1 tablespoon flour
1/2 cup water
1 (1 1/2 to 2 pound) beef flank steak, cut in 5 to 6 pieces
Seasoned salt (to taste)
1 1/2 to 2 teaspoons freshly ground black pepper

Preheat grill to medium-high or oven to 450 degrees F.

Open foil bag. Arrange celery, red pepper and onion in foil bag in an even layer.

Combine gravy mix, flour and water. Pour mixture over vegetables in foil bag.

Sprinkle each piece of steak with seasoned salt, then press black pepper on top side of each piece. Place steaks on vegetables in an even layer. To seal, double fold open end of foil bag. Place foil bag in a 1-inch deep pan.

To cook, slide foil bag onto grill or leave foil bag in supporting pan and place in oven. Grill 25 to 27 minutes in covered grill (OR BAKE 55 to 60 minutes in supporting pan in oven).

USE OVEN MITTS to cut open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape. Stir vegetables; spoon over steak.

*TO MAKE A FOIL PACKET (substitute for foil bag):
Center ingredients on a sheet (18x24-inches) of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Bake on a cookie sheet in preheated 450 degree F oven, OR Grill on medium-high in covered grill. After cooking, open end of foil packet first to allow steam to escape. Then open top of foil packet.

Makes 5 to 6 servings
From: Recipelink.com
Source: Recipe flyer: Making Grilled Meals All-In-One, Reynolds Kitchens