Beef Strip Steaks with Grilled Onion Relish

• 40 min
• 4 SERVINGS
• 230 Cal
• 26 g Protein

Ingredients:

• 4 steaks beef Strip Steaks, cut 1-inch thick (about 8 ounces each)
• 1/2 cup balsamic vinegar
• 4 teaspoons garlic-pepper seasoning, divided
• 2 medium red onions, each cut into 12 wedges
• 2 medium yellow squash, cut lengthwise in half
• 2 medium zucchini, cut lengthwise in half
• 2 tablespoons olive oil
• 1 teaspoon fresh oregano or thyme
• Salt

Cooking:

1. Bring vinegar to a boil in small saucepan. Reduce heat; simmer 6 to 8 minutes or until reduced by half. Set aside.
2. Press 2 teaspoons garlic-pepper seasoning evenly onto beef Strip Steaks.
3. Soak four 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 2 teaspoons 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 on gas grill) and onions 12 to 15 minutes (13 to 16 minutes on gas grill) or until tender, turning occasionally.
5. Remove onions from skewers; toss 1/2 of onions with 2 tablespoons reduced vinegar, oregano and salt, as desired. Carve 2 steaks into slices. Serve with onion mixture and 1/2 of squash; season steak and squash with salt, as desired. Cover and refrigerate remaining 2 steaks, onions, squash and reduced vinegar to use in Grilled Beef and Onion Salad.