Beef Strip Steaks with Balsamic Grilled Vegetables
Try this Italian-style meat and vegetable recipe next time you're on the grill. Beef Strip Steaks and colorful vegetables are served with a balsamic vinegar reduction.
-
40
min -
4
SERVINGS -
250
Cal -
24 g
Protein
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
Cooking:
-
Bring vinegar to a boil in small saucepan. Reduce heat; simmer about 3 minutes or until reduced by half. Set aside.
-
Press 1 teaspoon 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 teaspoon 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 for gas) and onions 12 to 15 minutes (13 to 16 minutes for gas) 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.
Nutrition:
253 CALORIES
0 % *
3.7g SAT FAT
0 % DV **
24.4g PROTEIN
0 % DV
3.1 mg IRON
0 % DV
3.8 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: 253 Calories; 121.5 Calories from fat; 13.5g Total Fat (3.7 g Saturated Fat; 0.3 g Trans Fat; 1.1 g Polyunsaturated Fat; 8 g Monounsaturated Fat;) 72 mg Cholesterol; 194 mg Sodium; 7 g Total Carbohydrate; 1 g Dietary Fiber; 24.4 g Protein; 3.1 mg Iron; 497 mg Potassium; 5 mg NE Niacin; 0.7 mg Vitamin B6; 3.5 mcg Vitamin B12; 3.8 mg Zinc; 21.6 mcg Selenium; 63.8 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Potassium, and Choline.
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