Caprese Steak Starter

Name: Caprese Steak Starter
Total time: 40 min
Yield: 8
Cuisine: American
Ingredients: Top Sirloin Steak; balsamic vinaigrette; grape tomatoes; fresh mozzarella cheese; fresh basil; salt

Small plates, big flavors, can’t-miss. Marinate and grill skewers of bite-sized Top Sirloin Steak then toss with tomatoes, mozzarella, basil and a classic vinaigrette.

Cook Time: 40 Minutes

Servings: 8

Ingredients: 6

Cook Mode

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

Preparation

Step 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.
Step 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.

Cooking 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.
Step 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.

Nutrition Information

167 Calories

0 %*

5g SAT FAT

0 %DV**

18g PROTEIN

0 %DV

1 mg IRON

0 %DV

2.5 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, per skewer: 167 Calories; 81 Calories from fat; 9g Total Fat (5 g Saturated Fat; 1 g Monounsaturated Fat;) 57 mg Cholesterol; 182 mg Sodium; 4 g Total Carbohydrate; 0.5 g Dietary Fiber; 18 g Protein; 1 mg Iron; 5.4 mg NE Niacin; 0.3 mg Vitamin B₆; 0.7 mcg Vitamin B₁₂; 2.5 mg Zinc; 15.2 mcg Selenium; 52.1 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Vitamin B6.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.