Sonoma Steaks With Vegetables Bocconicini

1. 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. 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 (145u00b0F) to medium (160u00b0F) 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. 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.

* Per serving · 4 servings · Values may vary.

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