Two grilled steaks topped with grilled onions and grilled squash and zucchini on a white plate.

Beef Top Loin Steaks with Grilled Onion Relish

Name: Beef Top Loin Steaks with Grilled Onion Relish
Prep time: 30 min
Cook time: 20 min
Yield: 4 Servings
Cuisine: Beef
Ingredients: 4 boneless beef Top Loin (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

Recipe and Photo Courtesy of BeefItsWhatsForDinner.com

Makes: 4 servings
Prep Time: 10 - 30 minutes
Cook Time: 5 - 20 minutes

Ingredients:

4 boneless beef Top Loin (strip) Steaks, cut 1 inch thick (about 8 oz each)
1/2 cup balsamic vinegar
4 tsp 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 tsp fresh oregano or thyme
Salt

Directions:

On grill's side burner, bring vinegar to a boil in small saucepan.
Reduce heat; simmer 6 to 8 minutes or until reduced by half. Set aside.
Press 2 teaspoons garlic-pepper seasoning evenly onto beef steaks.
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.
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 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.