Beef Strip Steaks with Balsamic Grilled Vegetables

Directions:

1. 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.
2. Press 1 teaspoon garlic-pepper seasoning evenly onto beef Strip 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 1 teaspoon garlic-pepper seasoning.
5. Preheat grill to medium.
6. Place steaks on cooking grid; arrange vegetables around steaks.
7. Grill steaks, covered, 11 to 15 minutes for medium rare (145°F) to medium doneness (160°F), turning occasionally.
8. Grill squash 7 to 11 minutes and onions 13 to 16 minutes or until tender, turning occasionally.
9. Remove onions from skewers; toss with reduced vinegar, oregano and salt, as desired.
10. Carve steaks into slices.
11. Serve with onion mixture and squash; season steak and squash with salt, as desired.