Step 1Bring vinegar to a boil in small saucepan. Reduce heat; simmer 6 to 8 minutes or until reduced by half. Set aside.
Step 2Press 2 teaspoons garlic-pepper seasoning evenly onto beef Strip Steaks.
Step 3Soak 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.
Step 4Place 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.
Step 5Remove 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 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.