• 2 boneless beef top sirloin (strip) steaks, cut 3/4-inch thick (about 8 oz ea)
• 1 container (9-16 oz) herb-marinated small fresh mozzarella balls (bocconcini)
• 3 tbsp 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
  
  

1. Drain bocconcini, reserving and combining 1/3 cup marinade and vinegar in small bowl; toss zucchini and bell pepper with 2 tbsp marine mixture, refrigerating until ready to use. Place beef steaks and remaining marinade mixture in food-safe plastic bag, closing bag securely; marinate in refrigerator for 15 minutes - 2 hours.
2. Remove steaks and vegetables from marinade; discarding marinade. Place steaks on one half of grid over medium, ash-covered coals; place vegetables in grill basket on other half of grid. Grill steaks, uncovered, 10-12 minutes (over medium heat on preheated gas grill, covered, 7-10 minutes) for medium rare to medium doneness, turning occasionally. Grill vegetables 10-13 minutes or until crisp tender, stirring occasionally, adding tomatoes during last 2 minutes of grilling.
3. Combine grilled vegetables and bocconcini in large bowl, tossing gently to combine, and carve steaks into slices, seasoning with salt, as desired. Serve beef with vegetable mixture.
   

Makes 4 servings.