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Beef Strip Steaks with Balsamic Grilled Vegetables

Try this Italian-style meat and vegetable recipe next time you're on the grill. Beef Strip Steaks and colorful vegetables are served with a balsamic vinegar reduction.

Beef Strip Steaks with Balsamic Grilled Vegetables

Cook Time: 40 Minutes

Servings: 4

Ingredients: 8

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Ingredients

Preparation

  1. Step 1

    Bring vinegar to a boil in small saucepan. Reduce heat; simmer about 3 minutes or until reduced by half. Set aside.

  2. Step 2

    Press 1 teaspoon garlic-pepper seasoning evenly onto beef Strip Steaks.

  3. Step 3

    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 1 teaspoon garlic-pepper seasoning.

  4. Step 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 for gas) and onions 12 to 15 minutes (13 to 16 minutes for gas) or until tender, turning occasionally.

  5. Step 5

    Remove onions from skewers; toss with reduced vinegar, oregano and salt, as desired. Carve steaks into slices. Serve with onion mixture and squash; season steak and squash with salt, as desired.

Nutrition Information

253 Calories

0 %*

3.7g SAT FAT

0 %DV**

24g PROTEIN

0 %DV

3.1 mg IRON

0 %DV

3.8 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 253 Calories; 121.5 Calories from fat; 13.5g Total Fat (3.7 g Saturated Fat; 0.3 g Trans Fat; 1.1 g Polyunsaturated Fat; 8 g Monounsaturated Fat;) 72 mg Cholesterol; 194 mg Sodium; 7 g Total Carbohydrate; 1 g Dietary Fiber; 24.4 g Protein; 3.1 mg Iron; 497 mg Potassium; 5 mg NE Niacin; 0.7 mg Vitamin B6; 3.5 mcg Vitamin B12; 3.8 mg Zinc; 21.6 mcg Selenium; 63.8 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Potassium, and Choline.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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