Sonoma Steaks with Vegetables Bocconcini
Imagine a caprese salad on the grill. Then add juicy Strip Steaks, fresh zucchini and crunchy yellow bell peppers. Mind and taste buds blown!
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Total Time: 30 min
Ingredients:
- 1 container (9 to 16 ounces) herb-marinated small fresh mozzarella balls (bocconcini)
- 3 tablespoons 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
- Salt
Cooking:
- 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 Strip Steaks Boneless 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.
- 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.
- 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.
Cook's Tip: 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.
Bourbon Blueberry & Brie Bacon Cheeseburger
Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.
Ingredients
- 1 pound Kentucky Cattlemen’s Ground Beef
- 4 Slices Bacon, thick sliced
- 1/4 inch Sliced Brie Cheese, rind removed
- 1 pint Fresh Blueberries
- 1 Lemon, halved
- 1/8 cup White Sugar
- 2 tsp. Cornstarch
- 1 1/2 tsp. Bourbon
- 2 Brioche Buns
- 2 Tbsp. Salted Butter
- Arugula
- ¼ tsp. Kosher Salt
- ¼ tsp. Black Pepper
Recipe
1. Form Two Patties and Set Aside.
2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.
3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.
4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.
5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.
6. Enjoy!
Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!