Bring vinegar to a boil in small saucepan. Reduce heat; simmer 3 minutes or until reduced by half. Whisk vinegar, oil, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper in small bowl until blended. Set aside.
Press 1 teaspoon garlic-pepper seasoning evenly onto beef Strip Steaks Boneless.
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 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.
Cut squash into 3/4-inch pieces. Arrange squash and onions over greens. Carve steaks into slices; season with salt and pepper, as desired. Arrange over salad. Drizzle vinaigrette over salad; toss.
Nutrition information per serving: 363 Calories; 207 Calories from fat; 23g Total Fat (5 g Saturated Fat; 15 g Monounsaturated Fat;) 56 mg Cholesterol; 444 mg Sodium; 11 g Total Carbohydrate; 4 g Dietary Fiber; 28 g Protein; 3.6 mg Iron; 8.1 mg NE Niacin; 0.9 mg Vitamin B6; 1.4 mcg Vitamin B12; 5.4 mg Zinc; 29.3 mcg Selenium; 0 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.