SONOMA STEAKS WITH VEGETABLES BOCCONCINI

Sonoma Steaks with Vegetables Bocconcini  --
Lean Cut
  • Total Recipe Time: 30 minutes
  • Makes 4 servings

INGREDIENTS

  1. 2 beef Strip Steaks Boneless, cut 3/4 inch thick (about 8 ounces each)
  2. 1 container (9 to 16 ounces) herb-marinated small fresh mozzarella balls (bocconcini)
  3. 3 tablespoons balsamic vinegar
  4. 1 medium zucchini, cut diagonally into 1/4-inch thick slices
  5. 1 large yellow bell pepper, cut into 3/4-inch wide strips
  6. 1 cup small red grape tomatoes
  7. Salt

INSTRUCTIONS FOR SONOMA STEAKS WITH VEGETABLES BOCCONCINI

  1. Drain bocconcini, reserving 1/3 cup marinade. Combine reserved marinade and vinegar in small bowl. Toss zucchini and bell pepper with 2 tablespoons marinade mixture in large bowl; cover and refrigerate until ready to use. Place beef steaks and remaining marinade mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
  2. Remove steaks from marinade; discard marinade. Remove vegetables from marinade; place in grill basket. Place steaks on one half of grid over medium, ash-covered coals; place grill basket on other half of grid. Grill steaks, covered, 7 to 10 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks; keep warm. Grill vegetables 10 to 13 minutes or until crisp-tender, stirring occasionally. Add tomatoes during last 2 minutes of grilling.
  3. Combine grilled vegetables and bocconcini in large bowl; toss gently to combine. Carve steaks into slices; season with salt, as desired. Serve with vegetable mixture.
Comments (1)
Usage Guidelines.

Anonymous

chili beef express