Grilled Beef, Summer Squash, and Onion Salad
Savor the flavors of summer with this Grilled Beef, Summer Squash, and Onion Salad. It’s topped with grilled Strip Steak, red onions, yellow squash, and zucchini, and drizzled with a balsamic glaze.
SERVINGS: 4
PREP TIME: 15 minutes
COOK TIME: 15 minutes
TOTAL TIME: 30 minutes
Ingredients
- 2 boneless Strip Steaks
- 1/4 cup of balsamic vinegar
- 1/4 cup of olive oil
- 1 large clove of garlic (minced)
- Salt and Pepper, to taste
- 10 bamboo skewers, soaked in water (to prevent burning)
- 2 teaspoons of 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)
- 8 cups of mixed salad greens
Instructions
- In a small saucepan, bring vinegar to a boil. Reduce the heat and let simmer for 3 minutes or until reduced by half. Whisk in the oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper into a small bowl (until blended).
- Press one teaspoon of garlic-pepper seasoning evenly onto the Strip Steak.
- Soak two 10-inch bamboo skewers in water for 10 minutes. Thread onion wedges onto the skewers, brush the onions and cut sides of the squash with oil, and then sprinkle with the remaining teaspoon of garlic-pepper seasoning.
- Place steaks on grill over medium coals; arrange the vegetables around the steaks. Grill covered for 11-14 mins (for medium rare = 145ºF), turning occasionally. Grill the squash for 8-12 minutes and the onions 12-15 minutes (or until tender).
- Arrange squash and onions over the greens; carve the steaks into slices. Arrange over salad, drizzle vinaigrette, and toss.
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To access nutrition information for this recipe and even more mouthwatering beef recipes, please visit beefitswhatsfordinner.com.
National Beef Month Spotlight: Recipes
The Round Primal is home to lean, inexpensive cuts from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. These cuts are often sold as roasts, steaks for marinating, or even Ground Beef.
Lean Ground Beef, fresh parsley, and cumin are formed into meatballs and served in flatbreads for a light and fresh summer main dish.
In this go-to summer grilling recipe, Beef Back Ribs are marinated in an Asian-inspired marinade and then grilled to perfection.
The key to success when cooking ribs is the low temperature and several hours of cooking time. However, this beef primal cut also contains popular tender, juicy cuts of meat like Ribeye Roast and Ribeye Steaks.
Tammi Arender’s recipe for Hawaiian Ribeye Steaks with Grilled Pineapple Citrus Salad will make you feel like you are on the beach surrounded by palm trees. She joins the Tennessee Beef Council to walk us through the recipe!
