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Grilled
Beef Sirloin & Farmer's Market Skewers
Top sirloin steak is
a flavorful, tender and lean cut, providing the
perfect companion to fresh veggies
from the farmer's market. Dijon-style mustard,
apricot preserves, lemon juice, dried thyme and
pepper create a tangy glaze for the beef. The
veggies just need a slight brushing of mustard and
olive oil – and watch carefully as they'll cook in
about half the time of the steak.
Makes 4
servings
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Ingredients: |
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1 |
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boneless beef top
sirloin steak, cut 1 inch thick (about 1-1/4 pounds) |
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1 |
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medium yellow squash, sliced
(1/2-inch) |
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1 |
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medium zucchini, sliced (1/2-inch) |
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1 |
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small red onion, cut into 1/2-inch
thick wedges |
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8 |
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medium mushrooms |
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1 |
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tablespoon Dijon-style mustard |
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1 |
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tablespoon olive oil |
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Mustard Thyme Glaze:
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2 |
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tablespoons Dijon-style mustard |
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2 |
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tablespoons apricot preserves |
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1 |
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teaspoon lemon juice |
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1/2 |
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teaspoon dried thyme |
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1/4 |
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teaspoon pepper |
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Instructions: |
- Combine glaze ingredients in 1-cup
glass measure. Microwave on HIGH 45
seconds, stirring once. Brush on beef
steak.
- Alternately thread vegetables onto
four 12-inch metal skewers. Combine
mustard and oil; brush on vegetables.
- 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.
- Carve steak; season with salt. Serve
with vegetables.
Makes 4 servings.
Nutrition
information per serving using flank:
296 calories; 11 g fat (3 g saturated fat; 5
g monounsaturated fat); 62 mg cholesterol; 362 mg
sodium; 15 g carbohydrate;
2.5 g fiber; 36 g protein; 10.0 mg niacin; 0.8 mg
vitamin B6; 1.8 mcg vitamin B12; 3.2 mg iron; 39.6
mcg selenium; 6.4 mg zinc.
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