Grilled Beef, Summer Squash and Onion Salad 

Total recipe time: about 15 minutes
Makes 4 servings

Ingredients

2 boneless beef top loin (strip) steaks, cut 1 inch thick (about 8 ounces each)
1/4 cup balsamic vinegar
1/4 cup olive oil
1 large clove garlic, minced
Salt and pepper
2 teaspoons garlic-pepper seasoning, divided
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 mixed salad greens

Instructions

1. Bring vinegar to a boil in small saucepan. Reduce heat; simmer 3 minutes or until reduced by half. Whisk vinegar, oil, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper in small bowl until blended. Set aside.

2.  Press 1 teaspoon garlic-pepper seasoning evenly onto beef steaks. 
 
3.  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.

4.  Place steaks in center of grid over medium, ash-covered coals; arrange vegetables around steaks. Grill steaks, uncovered, 15 to 18 minutes (over medium heat on preheated gas grill, covered, 11 to 15 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.

5.  Cut squash into 3/4-inch pieces. 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.


Nutrition information per serving:
363 calories; 23 g fat (5 g saturated fat; 15 g monounsaturated fat); 56 mg cholesterol; 444 mg sodium; 11 g carbohydrate; 4.0 g fiber; 28 g protein; 8.1 mg niacin; 0.9 mg vitamin B6; 1.4 mcg vitamin B12; 3.6 mg iron; 29.3 mcg selenium; 5.4 mg zinc.

This recipe is an excellent of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc, and a good source of fiber.