Beef Top Loin Steaks With Balsamic Red Onion Relish

If you and family love any kind of beef cuisine, this following recipe may be a new inspiring recipe to serve. Let’s check this one out!


  • 4 boneless beef top loin (strip) steaks, cut into 1 inch thick or around 8 ounces each.
  • a half cup of balsamic vinegar
  • two teaspoons garlic-pepper seasoning
  • two medium red onions, cut into 12 wedges of each
  • two medium yellow squash, cut lengthwise in half
  • two medium sized zucchini, cit lengthwise in half
  • two tablespoons olive oil
  • two teaspoons garlic-pepper seasoning
  • one teaspoon chopped fresh oregano or thyme
  • salt

How to prepare

First, bring vinegar to a boil in small saucepan. Reduce the heat, then simmer 6 to 8 minutes or until reduced by half. Set aside. Press 2 teaspoons garlic-pepper seasoning evenly onto beef steaks.

The next step is to soak four bamboo picks in water 10 minutes, and do not forget to drain them first before using. Thread onion wedges onto bamboo skewers. Brush onions and cut sides of squash with oil; sprinkle with remaining two teaspoons garlic-pepper seasoning.

After that, place the steaks in the 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 a half of onions with 2 tablespoons reduced vinegar, oregano and salt, as desired. Carve 2 steaks into slices. Then, you can serve with onion mixture and 1/2 squash; season steak and squash with salt, as desired on black dinnerware item. Cover and refrigerate remaining 2 steaks, onions, squash and reduced vinegar to use in Grilled Beef and Onion Salad.

bamboo skewer
bamboo skewer


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