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
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
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: 308 calories; 36 g protein; 14 g carbohydrate; 12 g fat; 360 mg sodium; 95 mg cholesterol; 5.0 mg niacin; 0.6 mg vitamin B6; 3.0 mcg vitamin B12; 4.6 mg iron; 7.3 mg zinc.