Caprese Steak Starter

• 40 min
• 8 SERVINGS
• 170 Cal
• 18 g Protein

Ingredients:

• 1 pound beef Top Sirloin Boneless, cut 1 inch thick
• 1/2 cup reduced-fat or regular balsamic vinaigrette, divided
• 1 pint grape tomatoes
• 1 container (7.5 ounces) fresh mozzarella cheese balls, drained
• 1/4 cup chopped fresh basil
• Salt and pepper

Cooking:

1. Cut beef steak into 1-inch pieces. Place beef and 1/4 cup vinaigrette in food-safe plastic bag; turn to coat. Close bag securely. Combine remaining 1/4 cup dressing, tomatoes and mozzarella in medium bowl, stirring to coat; cover. Marinate beef and vegetables in refrigerator 15 minutes to 2 hours.
2. Soak four 10-inch bamboo skewers in water 10 minutes; drain. Remove beef from vinaigrette; discard marinade. Thread beef evenly onto skewers, leaving small space between pieces. Place skewers on grid over medium, ash-covered coals. Grill, covered, 5 to 7 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Cook's Tip: To broil, place skewers on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 7 to 11 minutes for medium rare to medium doneness, turning once.
3. Remove beef from skewers; add to bowl with tomato and mozzarella. Stir in basil; mixing to coat beef with vinaigrette. Season with salt and pepper, as desired. Evenly divide beef mixture among small serving plates.