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.
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.
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 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.