Caprese Steak Starter
Recipe and photo courtesy of The Beef Checkoff (www.BeefItsWhatsForDinner.com)
Total Recipe Time: 30 to 40 minutes
Marinade Time: 15 minutes to 2 hours
1 pound boneless beef top sirloin, 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
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. Refrigerate beef and vegetables 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.
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.
Kunde Family Estate Bob's Red