Sonoma Steaks with Vegetables Bocconcini




Sonoma Steaks with Vegetables Bocconcini

Sonoma Steaks with Vegetables Bocconcini
Total Recipe Time:  30 minutesMarinade Time:  15 minutes to 2 hours
Makes 4 servings


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 vinegar1 medium zucchini, cut diagonally into 1/4-inch thick slices1 large yellow bell pepper, cut into 3/4-inch wide strips1 cup small red grape tomatoesSalt


  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 steaks 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.
  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.
  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.


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.
Nutrition information per serving: 380 calories; 21 g fat (12 g saturated fat; 3 g monounsaturated fat); 106 mg cholesterol; 152 mg sodium; 8 g carbohydrate; 1.8 g fiber; 38 g protein; 8.0 mg niacin; 0.8 mg vitamin B6; 1.4 mcg vitamin B12; 2.4 mg iron; 29.0 mcg selenium; 4.9 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.
© Cattlemen's Beef Board and American National CattleWomen, Inc.


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