Beef Strip Steaks with Grilled Onion Relish
Fill your grill with the bold flavors of this Italian-inspired meal with garlic pepper-rubbed beef Strip Steaks, red onions, fresh zucchini, squash and thyme.
-
40
min -
4
SERVINGS -
230
Cal -
26 g
Protein
Ingredients:
- 4 steaks beef 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
Cooking:
-
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 Strip 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.
-
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 on gas grill) and onions 12 to 15 minutes (13 to 16 minutes on gas grill) 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.
Nutrition:
225 CALORIES
0 % *
3g SAT FAT
0 % DV **
26g PROTEIN
0 % DV
2.1 mg IRON
0 % DV
4.9 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 225 Calories; 90 Calories from fat; 10g Total Fat (3 g Saturated Fat; 5 g Monounsaturated Fat;) 56 mg Cholesterol; 271 mg Sodium; 7 g Total Carbohydrate; 2 g Dietary Fiber; 26 g Protein; 2.1 mg Iron; 7.6 mg NE Niacin; 0.8 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.9 mg Zinc; 29.2 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.
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