These Beef Caprese Skewers are a simple summer appetizer made with lean top round steak from the butcher counter!
This recipe was created in partnership with Sprouts Farmers Market. Thank you for supporting brands who help make The Nutrition Adventure possible.
With the Fourth of July holiday less than a week away, it seemed like a great time to share these tasty Beef Caprese Skewers! They make the perfect appetizer and can be assembled up to 24 hours in advance. That means you don’t have to worry about any prep on party day!
Why is food on a stick always so much more fun to eat? These Beef Caprese Skewers are no exception. Basil, tomato, and mozzarella make up traditional caprese salad but to “beef up” this appetizer, I decided to add lean, protein-rich beef!
At the Butcher Counter
Top round steak, sometimes also called London Broil at the butcher counter, is a lean cut of beef. The friendly people at the Sprouts butcher shop were super helpful when I called the store ahead of time to see what cuts were available in the meat case. At the store, everything was nicely displayed in the case, and once again, the staff was so friendly!
Top round steak needs to be marinated for at least 6-8 hours before cooking for the best flavor and texture. Since balsamic vinegar is commonly paired with caprese salad, I thought it would make the perfect marinade for this recipe. You can prepare the steak in a cast iron grill pan, on the grill, or under the oven broiler. I’m a medium-rare steak kind of girl, so I cooked the steak to an internal temperature of 145°F, but you can certainly cook it longer if preferred! Just be sure to let the steak rest for 10-15 minutes after cooking before slicing into it.
[bctt tweet=”These Beef Caprese Skewers make a delicious #summer appetizer + food on a stick is always more fun!” username=”KarmanRD”]
I like to remove the skewers from the refrigerator about 10-15 minutes before serving for the best flavor. If you plan on taking these to an outdoor cookout, or if they’ll be out of the refrigerator for more than 2 hours, serve the skewers on a platter on top of ice to keep them cool.
Beef Caprese Skewers
Ingredients
- 1 lb. Sprouts Butcher Shop Top Round Steak London Broil
- ¼ cup balsamic vinegar
- 3 tablespoons olive oil
- ¼ teaspoon garlic powder
- 8 ounces fresh mozzarella cut into 1/2-inch cubes
- 1 pint grape tomatoes
- 2 ounces basil leaves removed from stems
Instructions
- 1. Place the beef in a glass baking dish.
- 2. In a small bowl, whisk together the balsamic vinegar, olive oil, and garlic powder to make a marinade. Pour the marinade over the beef. Cover the dish and allow to marinate for 8 hours in the refrigerator.
- 3. Heat a cast iron grill pan over medium heat until hot. Add beef, discarding the marinade, and cook 6 minutes on each side or until the internal temperature reaches 145°F for medium rare.
- Remove the steak from the skillet and place on a clean cutting board. Let rest for 10 minutes before slicing. Cut the beef into 1/4-inch thick slices, slicing against the grain.
- 4. To assemble the skewers: Add one basil leaf to a skewer followed by a cube of mozzarella, a slice of cooked beef, a grape tomato, and another basil leaf. Place on a serving platter. Keep refrigerated until ready to serve.
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