Beef Top Loin Steaks with Balsamic Red Onion Relish Recipe

The meat and vegetables can be cooked on the grill and the meal doesn’t require too much prep work.

June 2007

  • steak
    Try this recipe next time you’re looking to spice up a boring steak game.
    Photo by GettyImages/karandaev
  • steak

Yield: 4 servings

This delicious steak dish is sure to be a hit.


  • 1/2 cup balsamic vinegar
  • 4 teaspoons garlic-pepper seasoning, divided
  • 4 boneless beef top loin (strip) steaks, cut 1 inch thick (about 8 oz. each)
  • 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
  • 1 teaspoon chopped fresh oregano OR thyme
  • Salt


  1. In a small pan, bring vinegar to a boil. Reduce heat; simmer 6 to 8 minutes, or until reduced by half. Set aside.
  2. Press 2 teaspoons garlic-pepper seasoning onto steaks.
  3. Soak four 10-inch bamboo skewers in water for 10 minutes; drain. Thread onion wedges onto skewers. Brush onions and cut sides of squash and zucchini with olive oil; sprinkle with remaining 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 for medium-rare to medium doneness, turning occasionally. Grill squash and zucchini 8 to 12 minutes, and onions 12 to 15 minutes, or until tender, turning occasionally.
  5. Remove onions from skewers; toss half of the onions with 2 tablespoons of boiled vinegar, oregano and salt, as desired. Carve 2 steaks into slices. Serve with onion mixture and half of the squash and zucchini; season with salt, as desired. Yields 4 servings.
  6. Cover and refrigerate leftover steaks, onions, squash, zucchini and boiled vinegar.

Editor's note: To prepare on a gas grill, preheat grill according to manufacturer's directions for medium heat. Grill steaks, covered, 11 to 15 minutes for medium-rare to medium doneness, turning occasionally. Grill squash and zucchini, covered, 7 to 11 minutes, and onions, covered, 13 to 16 minutes.

This recipe originally aired in the June 2007 issue of Heart of the Home.

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