This Recipe is: Dairy Free, Egg Free, Gluten Free, Nut Free
Cook For: Dinner
Cuisine Type: American
Author:Adapted from Cooking Light Magazine
Pound out the steaks with a meat mallet until they are 1/4 inch thick
Sprinkle steaks with 1/2 tsp each of salt and pepper
Preheat grill to high (450-550 F).
Combine tomatoes, balsamic vinegar and 1/2 tsp each of salt and pepper in a large bowl.
Generously coat cooking spray on squash, zucchini and green onions. Place vegetables in a single layer on grill grate coated with cooking spray. Grill squash and zucchini 2 minutes until tender and grill marks appear. Grill the green onion 3 minutes, turning, until slightly tender.
Chop green onions. Place tomatoes, green onions, zucchini and squash in the bowl with the tomatoes.
Place steaks in a single layer on the grill grate coated with cooking spray, grill uncovered for 2 minutes. Turn steaks and grill 1 minute more or until desired doneness.
Let steaks stand for 5 minutes and then cut against the grain.
Add mint, basil and oil to vegetable mixture and toss to coat. Serve with steak.