Sweet & Savory Steak Sauce:
Combine Sauce ingredients in small saucepan over medium heat; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes to blend flavors, stirring occasionally. Place sauce in blender or food processor container. Cover; pulse on and off for slightly chunky texture. (For a thinner sauce, stir in additional 1 to 2 teaspoons water.) Return sauce to saucepan; keep warm until ready to serve.
Place carrots and 2 tablespoons water in large nonstick skillet. Cover; cook 8 to 10 minutes or until water has evaporated; add squash. Drizzle with oil; toss to coat evenly. Continue to cook, uncovered, 6 to 8 minutes or until vegetables are crisp-tender and beginning to brown, stirring occasionally. Season with salt, as desired.
Meanwhile, press pepper evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill steaks, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Remove bones; carve steaks crosswise into slices. Season steaks with salt, as desired. Serve with sauce and vegetables.
Nutrition information per serving: 354 Calories; 108 kcal Calories from fat; 12 g Total Fat; 4 g Saturated Fat; 6 g Monounsaturated Fat; 61 mg Cholesterol; 792 mg Sodium; 30 g Total Carbohydrate; 4.9 g Dietary Fiber; 32 g Protein; 5.8 mg Iron; 6.7 mg Niacin; 0.8 mg Vitamin B6; 2.4 mcg Vitamin B12; 6 mg Zinc; 12.3 mcg Selenium; 22 mg Choline;