GRILLED BEEF, SUMMER SQUASH AND ONION SALAD

Grilled Beef and Onion Salad --
Lean Cut30 Minutes or Less
  • Total Recipe Time: about 15 minutes
  • Makes 4 servings

INGREDIENTS

  1. 2 beef Strip Steaks Boneless, cut 1 inch thick (about 8 ounces each)
  2. 1/4 cup balsamic vinegar
  3. 1/4 cup olive oil
  4. 1 large clove garlic, minced
  5. Salt and pepper
  6. 2 teaspoons garlic-pepper seasoning, divided
  7. 1 medium red onion, cut into 12 wedges
  8. 1 medium yellow squash, cut lengthwise in half
  9. 1 medium zucchini, cut lengthwise in half
  10. 8 cups mixed salad greens

INSTRUCTIONS FOR GRILLED BEEF, SUMMER SQUASH AND ONION SALAD

  1. Bring vinegar to a boil in small saucepan. Reduce heat; simmer 3 minutes or until reduced by half. Whisk vinegar, oil, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper in small bowl until blended. Set aside. 
  2. Press 1 teaspoon garlic-pepper seasoning evenly onto beef steaks.
  3. Soak two 10-inch bamboo skewers in water 10 minutes; drain. Thread onion wedges onto skewers. Brush onions and cut sides of squash with oil; sprinkle with remaining teaspoon garlic-pepper seasoning.
  4. Place steaks on grid over medium, ash-covered coals; arrange vegetables around steaks. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium doneness (160°F), turning occasionally. Grill squash 8 to 12 minutes (7 to 11 minutes for gas) and onions 12 to 15 minutes (13 to 16 minutes for gas) or until tender, turning occasionally.
  5. Cut squash into 3/4-inch pieces. Arrange squash and onions over greens. Carve steaks into slices; season with salt and pepper, as desired. Arrange over salad. Drizzle vinaigrette over salad; toss.
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