Top Sirloin Steaks with Grilled Balsamic Vegetables

Top Sirloin Steaks with Grilled Balsamic Vegetables


  • 2 teaspoons garlic-pepper seasoning
  • 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
  • 1/4 cup Balsamic Vinegar
  • 2 Top Sirloin Steaks


Bring vinegar to a boil in small saucepan. Reduce heat; simmer about 3 minutes or until reduced by half. Set aside. Press 1 teaspoon garlic-pepper seasoning evenly onto beef steaks. 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 grill over medium, ash-covered coals; arrange vegetables around steaks. Grill steaks, covered, 14 to 17 minutes (over medium heat on preheated gas grill, 15 to 19 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. Remove onions from skewers; toss reduced vinegar, oregano and salt, as desired. Serve with onion mixture and squash; season steak and squash with salt, as desired.

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