1 boneless beef top sirloin steak, cut 1-inch thick

1 medium yellow squash, cut into 1/2-inch slices

1 medium zucchini, cut into ½-inch slices

1 small red onion, cut into ½-inch-thick sliced wedges

8 medium mushrooms

1 Tbsp. Dijon-style mustard

1 Tbsp. olive oil

Mustard-Thyme Glaze:

2 Tbsp. Dijon-style mustard

2 Tbsp. apricot preserves

1 tsp. lemon juice

½ tsp. dried thyme

¼ tsp. pepper

Combine glaze ingredients in 1-cup glass measure. Microwave on high 45 seconds, stirring once.  Brush on beef steak. Alternatively thread vegetables onto four 12-inch metal skewers. Combine mustard and oil; brush on vegetables. Place steak and skewers on grill over medium, ash-covered coals. Grill steak, uncovered, 17-21 minutes for medium-rare to medium doneness, turning occasionally. Grill vegetables 6 to 10 minutes or until tender, turning occasionally. Carve steak and serve with vegetables.

Makes 4 servings.

Courtesy of the Kansas Beef Council

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