Recipe Archive
- Steak
- Tenderloin Filets with Vegetable Kabobs
- Strip Steak and Corn Salsa
- Ribeye Steaks with Herb Crust
- Ribeye Steaks and Vegetable Kabobs
- Beef Sirloin with Mustard Glaze
- Game Time Steak Sliders
- Pineapple-Soy Glazed Beef Steaks
- Greek Beef Salad
- Roast
- BBQ-Rubbed Beef Roast
- Smoky Chipotle Pot Roast with Cornbread
- Lemon-Herb Beef Pot Roast
- Beef Roast With Green Beans & Onions
- Southwest Beef Wraps
- Peppered Beef Tip Roast
- Classic Beef Pot Roast with Root Vegetables
- Chili-Crusted Tri-Tip Roast
Grilled Beef Sirloin & Farmer's Market Skewer
- Cook time: 17 to 21 minutes
- Total recipe time: 30 minutes
- Makes 4 servings
- 1 Star Ranch Angus® boneless 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)
- 8 medium mushrooms
- 1 tablespoon Dijon-style mustard
- 1 tablespoon olive oil
Ingredients
- 2 tablespoons Dijon-style mustard
- 2 tablespoons apricot preserves
- 1 teaspoon lemon juice
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon black pepper
Mustard-Thyme Glaze
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.
Recipe and photo courtesy of The Beef Checkoff