Grilled steaks with grilled onion skewers and grilled squash and grilled zucchini on a wood serving platter.

Beef Strip Steaks with Balsamic Grilled Vegetables

Name: Beef Strip Steaks with Balsamic Grilled Vegetables
Prep time: 20 min
Cook time: 20 min
Yield: 4 Servings
Cuisine: Beef
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

Recipe and Photo Courtesy of BeefItsWhatsForDinner.com

Makes: 4 servings
Prep Time: 15 - 30 minutes
Cook Time: 10 - 20 minutes

Ingredients:

2 beef Strip Steaks boneless, cut 1 inch thick (about 8 oz each)
1/4 cup balsamic vinegar
2 tsp 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 tbsp olive oil
1/2 tsp fresh oregano or thyme

Directions:

On your grill's side burner, bring vinegar to a boil in small saucepan. Reduce heat; simmer about 3 minutes or until reduced by half. Set aside.
Press 1 tsp garlic-pepper seasoning evenly onto beef Strip Steaks.
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 tsp garlic-pepper seasoning.
Preheat grill to medium.
Place steaks on cooking grid; arrange vegetables around steaks.
Grill steaks, covered, 11 to 15 minutes for medium rare (145°F) to medium doneness (160°F), turning occasionally.
Grill squash 7 to 11 minutes and onions 13 to 16 minutes or until tender, turning occasionally.
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.