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Prep and Cook time:
45 minutes
Makes: 4 servings
Ingredients
Mustard-Thyme Glaze:
2 tablespoons Dijon-style mustard
2 tablespoons apricot preserves
1 teaspoon lemon juice
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 boneless beef top sirloin steak, cut 1 inch thick (about 1-1/4 pounds)
1 medium yellow squash, sliced (1/2-inch)
1 medium zucchini, sliced (1/2-inch)
1 small red onion, cut into 1/2-inch thick wedges
8 medium mushrooms
1 tablespoon Dijon-style mustard
1 tablespoon olive oil
Instructions
1. Preheat barbecue grill. Combine mustard, apricot preserves, lemon
juice, thyme, and pepper in 1-cup glass measure. Microwave on full power
(100%) 45 seconds, stirring once. Brush on beef steak.
2. Alternately thread squash, zucchini, onion wedges, and mushrooms onto
four 12-inch metal skewers. Combine 1 tablespoon mustard and oil; brush on
vegetables.
3. Place steak and skewers on grid over medium, ash-covered coals. Grill
steak, uncovered, 17 to 21 minutes for medium rare to medium doneness,
turning occasionally. Grill vegetables 6 to 10 minutes or until tender,
turning occasionally.
4. Carve steak; season with salt. Serve with vegetables.
