Grilled Beef Top Loin Steaks with Balsamic Vegetables

Grilled Beef Top Loin Steaks with Balsamic Vegetables
Author: 
Recipe Type: Entree
 
Ingredients
  • 2 boneless beef top loin (strip) steaks, cut 1 inch thick (about 8 ounces each)
  • ¼ cup balsamic vinegar
  • 2 teaspoons garlic-pepper seasoning
  • 1 medium red onion, cut into 12 wedges
  • 1 medium yellow squash, cut lengthwise in half
  • 1 medium zucchini, cut lengthwise in half
  • 2 tablespoons olive oil
  • ½ teaspoon fresh oregano or thyme
  • Salt
Instructions
  1. Bring vinegar to a boil in small saucepan. Reduce heat; simmer about 3 minutes or until reduced by half. 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.
  4. Thread onion wedges onto skewers. Brush onions and cut sides of squash with oil; sprinkle with remaining teaspoon garlic-pepper seasoning.
  5. 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.
  6. 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.
  7. Remove onions from skewers; toss reduced vinegar, oregano and salt, as desired.
  8. Carve steaks into slices. Serve with onion mixture and squash; season steak and squash with salt, as desired.

 

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