Caprese Steak Starter
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.
-
40
min -
8
SERVINGS -
170
Cal -
18 g
Protein
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
Cooking:
-
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.
Cook's 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:
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.
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