Beef Top Loin Steaks with Balsamic Red Onion Relish are perfect for your weeknight dinner or for weekend entertaining. Best of all it’s a cook once eat twice recipe!
Who doesn’t love a two for one? Especially in the summer! With camp, summer sports, vacations, and holidays everyone is busy around this time of the year. This make once eat twice meal is great for families on the go and easy summer entertaining.
First prepare the delicious top loin steaks and serve with a side of grilled veggies. Save the leftovers and thinly slice to serve atop this fresh and delicious salad.
Beef Top Loin Steaks with Balsamic Red Onion Relish
Ingredients:
1/2 cup balsamic vinegar
4 Boneless beef top loin (strip) steaks, cut 1 inch thick (about 8 ounces each)
2 teaspoons garlic-pepper seasoning
2 medium red onions, each cut into 12 wedges
2 medium yellow squash, cut lengthwise in half
2 medium zucchini, cut lengthwise in half
2 tablespoons olive oil
2 teaspoons garlic-pepper seasoning
1 teaspoon chopped fresh oregano or thyme
Salt to taste
Directions:
Bring vinegar to a boil in small saucepan. Reduce heat; simmer 6 to 8 minutes or until reduced by half. Set aside. Press 2 teaspoons garlic-pepper seasoning evenly onto beef steaks.
Soak four 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 2 teaspoons garlic-pepper seasoning. Place steaks in center of grid over medium, ash-covered coals; arrange onions and squash around steaks. Grill steaks, uncovered, 15 to 18 minutes for medium rare to medium doneness, turning occasionally. Grill squash 8 to 12 minutes and onions 12 to 15 minutes or until tender, turning occasionally.
Remove onions from skewers; toss 1/2 of onions with 2 tablespoons reduced vinegar, oregano and salt, as desired. Carve 2 steaks into slices. Serve with onion mixture and 1/2 of squash; season steak and squash with salt, as desired. Cover and refrigerate remaining 2 steaks, onions, squash and reduced vinegar to use in Grilled Beef & Onion Salad. Makes 4 servings. Total preparation and cooking time: 35 to 40 minutes
For Gas Grill Preparation: Preheat grill according to manufacturer’s directions for medium heat. Place steaks and vegetables on grid as directed above. Grill steaks, covered, 11 to 15 minutes for medium rare to medium doneness, turning occasionally. Grill onions, covered, 13 to 16 minutes and squash, covered, 7 to 11 minutes or until tender, turning occasionally.
Grilled Beef & Onion Salad (Too Hot to Cook Beef & Onion Salad)
Grilled Beef & Onion Salad (Too Hot to Cook Beef & Onion Salad)
Ingredients:
2 leftover grilled boneless beef top loin (strip) steaks
1/4 cup olive oil
2 tablespoons leftover reduced balsamic vinegar
1 large clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon pepper
4 leftover grilled squash halves cut into 3/4-inch pieces
leftover grilled red onion wedges
8 cups mixed salad greens
Salt and pepper to taste
Directions:
Whisk oil, vinegar garlic, salt and pepper in small bowl until blended. Set aside. Arrange squash and onions over greens. Carve steaks into slices; season with salt and pepper, as desired. Arrange over salad. Drizzle vinaigrette over salad; toss. Garnish with shaved or shredded Parmesan cheese, crumbled blue cheese or croutons, if desired. Makes 4 servings. Total preparation and cooking time: about 15 minutes.
Recipe and images provided by the National Cattlemen’s Beef Association.
