Beef Top Loin Steaks with Grilled Onion Relish

Directions:

1. On grill's side burner, bring vinegar to a boil in small saucepan.
2. Reduce heat; simmer 6 to 8 minutes or until reduced by half. Set aside.
3. Press 2 tsp garlic-pepper seasoning evenly onto beef steaks.
4. Soak four 10-inch bamboo skewers in water 10 minutes; drain.
5. Thread onion wedges onto skewers. Brush onions and cut sides of squash with oil; sprinkle with remaining 2 tsp garlic-pepper seasoning.
6. Preheat grill to medium.
7. Place steaks on cooking grid; arrange vegetables around steaks.
8. Grill steaks, covered, 11 to 15 minutes for medium rare (145°F) to medium doneness (160°F), turning occasionally.
9. Grill squash 7 to 11 minutes and onions 13 to 16 minutes or until tender, turning occasionally.
10. Remove onions from skewers; toss 1/2 of onions with 2 tablespoons reduced vinegar, oregano and salt, as desired.
11. Carve 2 steaks into slices.
12. Serve with onion mixture and 1/2 of squash; season steak and squash with salt, as desired.
13. Cover and refrigerate remaining 2 steaks, onions, squash and reduced vinegar to use in Grilled Beef and Onion Salad.