Beef Strip Steaks with Balsamic Grilled Vegetables

• 40 min
• 4 SERVINGS
• 250 Cal
• 24 g Protein

Ingredients:

• 2 beef Strip Steaks boneless, cut 1 inch thick (about 8 ounces each)
• 1/4 cup balsamic vinegar
• 2 teaspoons garlic-pepper seasoning, divided
• 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
• 1/2 teaspoon fresh oregano or thyme

Cooking:

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 Strip 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 1 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. Remove onions from skewers; toss with reduced vinegar, oregano and salt, as desired. Carve steaks into slices. Serve with onion mixture and squash; season steak and squash with salt, as desired.