Savor the flavors of the summer with this salad topped with grilled beef Strip Steak, red onions, yellow squash, zucchini and drizzled with balsamic glaze.
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.
Press 1 teaspoon garlic-pepper seasoning evenly onto beef steaks.
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.
Place steaks on grid over medium, ash-covered coals; arrange vegetables around steaks. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 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.
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.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 363 Calories; 23g Total Fat; 5g Saturated Fat; 15g Monounsaturated Fat; 56mg Cholesterol; 444mg Sodium; 11g Total carbohydrate; 28g Protein; 3.6mg Iron; 8.1mg Niacin; 0.9mg Vitamin B6; 0mg Choline; 1.4mcg Vitamin B12; 5.4mg Zinc; 29.3mcg Selenium; 4g Fiber.
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