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Sunday BBQ: Grilled Beef Sirloin and Famer's Market Skewers

Sunday BBQ: Grilled Beef Sirloin and Famer's Market Skewers


If you're like me, you probably have a tendency to turn your meat into kabobs. However, sometimes a primal craving strikes and all you want is a nice, big, juicy steak. So why not keep your meat intact and skewer only the veggies? This grilled beef sirloin is slathered in a fragrant mustard-thyme glaze and the farmer's market inspired skewers will keep you from feeling guilty. Pair it with some garlic bread and you'll be set. Oh and did I mention that it's simple enough you could make it for dinner tonight, tomorrow or any other day of the week? To get the recipe, read more


Grilled Beef Sirloin and Famer's Market Skewers
From Beef, It's What's For Dinner
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Makes 4 servings

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

For Glaze:
2 tablespoons Dijon-style mustard
2 tablespoons apricot preserves
1 teaspoon lemon juice
1/2 teaspoon dried thyme
1/4 teaspoon pepper

  1. Combine glaze ingredients in 1-cup glass measure. Microwave on HIGH 45 seconds, stirring once. Brush on beef steak.
  2. Alternately thread vegetables onto four 12-inch metal skewers. Combine 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.

Nutrition information per serving:
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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