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 Tbs Dijon-style mustard
1 Tbs olive oil
Mustard-Thyme Glaze:
2 Tbs Dijon-style mustard
2 Tbs apricot preserves
1 tsp lemon juice
1/2 tsp dried thyme
1/4 tsp pepper
Directions
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.
Recipe courtesy of the National Cattleman’s Beef
Association
Nutrition facts
Serving Size 1 serving
Calories 459
Calories from Fat 212 (46%)
% Daily Value*
35%Total Fat 23g
37%Saturated
Fat 7.5g
Polyunsaturated Fat 1.2g
Monounsaturated Fat 12.4g
32%Cholesterol 95mg
11%Sodium 267mg
35%Potassium 1231mg
5%Total
Carbohydrate 16g
12%Dietary
Fiber 3g
Sugars 10g
Sugar Alcohols 0g
95%Protein 48g
* Percent Daily Values are based on a 2,000 calorie
diet.
Nutrition facts are calculated by a food expert using
nutritional values provided by the USDA for common products used as recipe ingredients. Actual
nutritional values may differ depending on the amounts or products used and can be affected by
cooking methods.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
Information expires June 2009.
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