Beef Top Loin Steaks with Grilled Onion Relish
Ingredients icon 9 Ingredients
Servings icon Makes 4 servings
Time icon 35 to 40 minutes
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Ingredients

Preparation

  1. Bring vinegar to a boil in small saucepan. Reduce heat; simmer 6 to 8 minutes or until reduced by half. Set aside.

  2. Press 2 teaspoons garlic-pepper seasoning evenly onto beef Strip Steaks.

  3. 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.

  4. 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.

  5. 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 Information

Nutrition information per serving: 225 Calories; 90 kcal Calories from fat; 10 g 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;

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