KY Beef Council shares a caprese steak appetizer recipe in honor of National Beef Month
LOUISVILLE, Ky. (WDRB) -- After the long, cold winter, people are eager to get outside, fire up the grills! And May is national beef month. So the Kentucky Beef Council and The Holland Grill Company are teaming up for this year's Summer of Sizzle Tour! From May 1 to May 31, find Kentucky Beef Council on Facebook and "like" them for a chance to win a Holland Vintage Grill valued at over $729.
All through the month of May follow the Kentucky Beef Council on Twitter to find out the secret cut for a chance to win an I Love Beef Shirt.
Caprese Steak Starter
Total Recipe Time: 30 to 40 minutes
Marinade Time: 15 minutes to 2 hours
1 pound beef Top Sirloin Boneless, cut 1 inch thick
1/2 cup reduced-fat or regular balsamic vinaigrette, divided
1. 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.
2. 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.
3. 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. Makes 8 appetizer servings
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.
Nutrition information per serving: 167 calories; 9 g fat (5 g saturated fat; 1 g monounsaturated fat); 57 mg cholesterol; 182 mg sodium; 4 g carbohydrate; 0.5 g fiber; 18 g protein; 5.4 mg niacin; 0.3 mg vitamin B6; 0.7 mcg vitamin B12; 1.0 mg iron; 15.2 mcg selenium; 2.5 mg zinc; 52.1 mg choline. This recipe is an excellent source of protein, niacin and selenium; and a good source of vitamin B6, vitamin B12 and zinc