Heirloom Tomato Bocconcini Sirloin Stacks

Balsamic sirloin, cherry tomatoes, and fresh mozzarella for ten

• Prep: 30 min
• Cook: 14 min
• Serves 8
• Difficulty: medium

Caprese meets the grill—steak skewers with tomato and mozz for the hall

Why crews like it: Caprese steak skewers feel upscale but cook like any kebab. Beef holds at 170°F; mozzarella goes on cold at the line so it doesn't melt into a mess.

Ingredients

• 4.4 Lb Sirloin Steak
• 1/4 Cup Aged Balsamic Vinegar
• 1/4 Cup Sun-Dried Tomato Oil
• 3/8 Cup Fresh Basil Leaves
• 1.6 Lb Heirloom Cherry Tomatoes
• 1 1/4 Lb Buffalo Mozzarella Balls
• 3/8 Cup Saba Balsamic Syrup
• 7/8 Tsp Maldon Salt
• 7/8 Tsp Tellicherry Pepper
• 1/4 Cup Basil Oil

Instructions

1. Marinate sirloin: Toss beef cubes with balsamic, olive oil, basil, garlic, salt, and pepper. Marinate at least 1 hour refrigerated.
2. Reduce balsamic: Simmer 0.25 cup balsamic until syrupy for drizzling. Cool. Reserve remaining balsamic for marinade.
3. Heat grill: Preheat grill to medium-high, 450°F. Oil grates.
4. Thread caprese skewers: Alternate beef cubes and cherry tomatoes on skewers. Leave small gaps for heat flow.
5. Grill skewers: Grill 3–4 minutes per side until beef is charred and 140–145°F. Tomatoes should blister but stay intact.
6. Rest and hold: Rest skewers 5 minutes. Slide beef and tomatoes into hotel pans, cover with foil, hold at 170°F.
7. Caprese finish: At the line, add mozzarella pearls and drizzle balsamic reduction. Do not add cheese before hold.
8. Tonight's line: Serve two skewers per firefighter with extra basil if available. Call temps: pull beef at 145°F.

Tonight's spread

• Caprese steak skewers with mozzarella and balsamic.
• Grilled bread brushed with olive oil.

Hall tips

• Mozzarella at the line—heated cheese slides off skewers during hold.
• Blistered tomatoes release juice; serve on platters with lips.
• 145°F pull with 5-minute rest hits perfect medium for sirloin cubes.

Meal prep

Marinate beef 1–4 hours. Grill medium-high 450°F. Hold beef and tomatoes covered at 170°F up to 25 minutes. Mozzarella and balsamic at service only.

Leftovers

• Chop into caprese steak salad with extra mozz.
• Slice beef for steak bruschetta next shift.

• flat-top griddle
• metal skewers
• instant-read thermometer
• small saucepan
• hotel pans

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