Sonoma Steaks with Vegetables Bocconcini

Name: Sonoma Steaks with Vegetables Bocconcini
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Strip Steak, Boneless; mozzarella cheese; balsamic vinegar; zucchini; yellow bell pepper; grape tomatoes; salt

30

Minutes

4

Servings

7

Ingredients

Cook Mode

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

Preparation

Step 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 Strip Steaks Boneless 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.

Cooking Tip: Bocconcini are small balls of fresh mozzarella cheese. They are sold packaged in marinade or water (whey). Be sure to purchase the type packaged in an herb-oil marinade for this recipe. Two large balls (eight ounces) fresh mozzarella cheese, cut into twenty-four 1-1/4-inch pieces may be substituted. Substitute Italian dressing for bocconcini marinade as directed above. Marinate cheese in additional 2 tablespoons dressing while steaks and vegetables marinate.
Step 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.
Step 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

Nutrition information per serving, using non-marinated mozzarella: 380 Calories; 189 Calories from fat; 21g Total Fat (12 g Saturated Fat; 3 g Monounsaturated Fat;) 106 mg Cholesterol; 152 mg Sodium; 8 g Total Carbohydrate; 1.8 g Dietary Fiber; 38 g Protein; 2.4 mg Iron; 8 mg NE Niacin; 0.8 mg Vitamin B₆; 1.4 mcg Vitamin B₁₂; 4.9 mg Zinc; 29 mcg Selenium.

Nutrition Tip

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

Filed Under:

Steaks

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