Today’s recipe offers a two for one opportunity. The first recipe for Beef with Balsamic Onion Relish leaves you the leftovers to create a second meal of Grilled Beef & Onion Salad. First prepare steaks and serve with grilled veggies. Save the leftovers and thinly slice to serve atop this fresh and delicious salad.

Beef with Balsamic Onion Relish
Yield: 4 servings

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
Coarse salt to taste

1. 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.
2. 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, 15-18 minutes for medium rare to medium doneness, turning occasionally. Grill squash 8-12 minutes and onions 12-15 minutes or until tender, turning occasionally.
3. 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.

Grilled Beef & Onion Salad
Yield: 4 servings

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
Coarse salt and freshly ground pepper to taste
4 leftover grilled squash halves cut into 3/4-inch pieces
Leftover grilled red onion wedges
8 cups mixed salad greens

1. Whisk oil, vinegar garlic, salt and pepper in small bowl until blended. Set aside.
2. 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.
3. Garnish with shaved or shredded Parmesan cheese, crumbled blue cheese or croutons, if desired.

Recipe and images provided by the National Cattlemen’s Beef Association.

Click here to visit Heather’s Florida Kitchen.


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