Beef Top Loin Steaks with Balsamic Red Onion Relish
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Credit: Courtesy of the National Onion Association
The National Culinary Review, January 2014
½ cup balsamic vinegar
4 t. garlic-pepper seasoning, divided
4 (8 oz.) boneless beef top loin (strip) steaks, cut 1 inch thick
4 (10-inch) bamboo skewers
2 medium red onions, each cut in 12 wedges
2 medium yellow squash, cut in half lengthwise
2 medium zucchini, cut in half lengthwise
2 T. olive oil
1 t. chopped fresh oregano or thyme
Salt, to taste
1. In small saucepan, bring vinegar to a boil. Reduce heat; simmer 6-8 minutes or until reduced by half. Reserve.
2. Press 2 t. garlic-pepper seasoning evenly onto steaks.
3. Soak bamboo skewers in water for 10 minutes; drain. Thread onion wedges onto skewers. Brush onion wedges and cut sides of squash with oil; sprinkle with remaining 2 t. garlic-pepper seasoning. Grill steaks, uncovered, 15-18 minutes for medium-rare to medium, turning occasionally. Grill squash 8-12 minutes, onions 12-15 minutes, or until tender, turning occasionally. Remove onions from skewers; toss with reduced vinegar, oregano and salt.
4. Serve steaks with onions and squash. Recipe is courtesy of the National Onion Association.
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