Sonoma Steaks with Vegetables Bocconcini

Imagine a caprese salad on the grill. Then add juicy Strip Steaks, fresh zucchini and crunchy yellow bell peppers. Mind and taste buds blown!

  • 30
    min
  • 4
    SERVINGS
  • 380
    Cal
  • 38 g
    Protein

Ingredients & Cooking

Ingredients:

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

Cooking:

  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.

Nutrition Information

Lean Beef

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