2 boneless beef top loin (strip) steaks, cut 3/4 inch thick
1 container herb-marinated small fresh mozzarella balls
3 tablespoons balsamic vinegar
1 medium zucchini
1 large yellow bell pepper
1 cup small red grape tomatoes
1. Drain brocconcini, reserving and combing 1/3 cup marinade and vinegar in small bowl; toss zucchini and bell pepper with 2 tablespoons marinade mixture, refrigerating until ready to use. Place beef steaks and remaining marinade mixture in food-safe plastic bag, closing bag securely; marinate n refrigerator 15 minutes to 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 to 12 minutes. Grill vegetables 10 to 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 slat, as desired. Serve beef with vegetable mixture.