Sonoma Steaks With Vegetables Bocconicini

• 2 beef strip steaks boneless cut 3/4 inch thick, about 8 ounces each
• 16 ounces herb marinated small fresh mozzarella balls, bocconcini
• 3 tablespoons balsamic vinegar
• 1 zucchini medium, cut diagonally into 1/4-inch thick slices
• 1 yellow bell pepper large, cut into 3/4-inch wide strips
• 1 cup grape tomatoes small red
• salt

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 (145u0b0F) to medium (160u0b0F) 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.

beef, mozzarella, balsamic vinegar, zucchini, yellow bell pepper, grape tomatoes, salt

Taken from www.yummly.com/recipe/Sonoma-Steaks-with-Vegetables-Bocconicini-1089407 (may not work)