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Recipe: beef strip steaks with balsamic grilled vegetables

beef strip steaks with balsamic grilled vegetables recipe image
Beef strip steaks with balsamic grilled vegetables serving suggestion

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.


  • 2 Strip Steaks boneless, cut 1 inch thick (about 8 oz each)
  • 1/4 cup balsamic vinegar
  • 2 teaspoons garlic-pepper seasoning, divided
  • 1 medium red onion, cut into 12 wedges
  • 1 medium yellow squash, cut lengthwise in half
  • 1 medium zucchini, cut lengthwise in half
  • 2 tablespoons olive oil
  • 1/2 teaspoon fresh oregano or thyme
  • Salt to taste


  1. Bring vinegar to a boil in small saucepan. Reduce heat; simmer about 3 minutes or until reduced by half. Set aside.
  2. Press 1 teaspoon garlic-pepper seasoning evenly onto beef steaks.
  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 teaspoon 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 for gas) and onions 12 to 15 minutes (13 to 16 minutes for gas) or until tender, turning occasionally.
  5. Remove onions from skewers; toss 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 per serving: 255 calories; 12 g fat (3 g saturated fat; 7 g monounsaturated fat); 54 mg cholesterol; 272 mg sodium; 9 g carbohydrate; 1.6 g fiber; 26 g protein; 7.6 mg niacin; 0.8 mg vitamin B6; 1.4 mcg vitamin B12; 2.1 mg iron; 29.0 mcg selenium; 4.9 mg zinc; 104.4 mg choline.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron and choline