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Beef Top Loin Steaks With Balsamic Red Onion Relish

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Preparation and Cooking Time
35 to 40 minutes

Makes 4 servings

Notes, Tips & Suggestions
Cook's Tip: To prepare on gas grill, preheat grill according to manufacturer's directions for medium heat. Place steaks and vegetables on grid as directed above. Grill steaks, covered, 11 to 15 minutes for medium rare to medium doneness, turning occasionally. Grill onions, covered, 13 to 16 minutes and squash, covered, 7 to 11 minutes or until tender, turning occasionally.

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Grilling Sensations

  • 4 boneless beef top loin (strip) steaks, cut 1 inch thick (about 8 ounces each)
  • 1/2 cup balsamic vinegar
  • 2 teaspoons garlic-pepper seasoning
  • 2 medium red onions, each cut into 12 wedges
  • 2 medium yellow squash, cut lengthwise in half
  • 2 medium zucchini, cut lengthwise in half
  • 2 tablespoons olive oil
  • 2 teaspoons garlic-pepper seasoning
  • 1 teaspoon chopped fresh oregano or thyme
  • Salt

    1. Bring vinegar to a boil in small saucepan. Reduce heat; simmer 6 to 8 minutes or until reduced by half. Set aside. Press 2 teaspoons garlic-pepper seasoning evenly onto beef steaks.
    2. 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.
    3. Place steaks in center of grid over medium, ash-covered coals; arrange onions and squash around steaks. Grill steaks, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning occasionally. Grill squash 8 to 12 minutes and onions 12 to 15 minutes or until tender, turning occasionally.
    4. 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 & Onion Salad.

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