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.