Grilled Beef, Summer Squash, and Onion Salad
  1. In a small saucepan, bring vinegar to a boil.
  2. Reduce heat and simmer for 3 minutes, or until reduced by half.
  3. Whisk reduced vinegar, oil, garlic, salt, and pepper in a small bowl until blended. Set aside.
  4. Press 1 teaspoon garlic-pepper seasoning evenly onto beef steaks.
  5. Soak two 10-inch bamboo skewers in water for 10 minutes; drain.
  6. Thread onion wedges onto skewers.
  7. Brush onions and cut sides of squash with oil; sprinkle with remaining teaspoon of garlic-pepper seasoning.
  8. Place steaks on grill over medium heat; arrange vegetables around steaks.
  9. Grill for 11–14 minutes on medium heat; cook to 145 degrees for medium rare, or 160 degrees for medium doneness.
  10. Grill squash for 8–12 minutes and onions for 12–15 minutes or until tender, turning occasionally.