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 tablespoons flour
1/2 cup water
1-1/2 to 2 pound beef flank steak, cut in 5 to 6 pieces
seasoned salt
1-1/2 to 2 teaspoons freshly ground black pepper

PREHEAT grill to medium-high or oven to 450°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 I-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.
Makes 5 to 6 servings.