Ingredients
2 tablespoons Dijon mustard2 tablespoons balsamic vinegar1 tablespoon brown sugar1 tablespoon olive oil1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme2 garlic cloves, minced1/2 teaspoon salt1/2 teaspoon pepper1-1/2 pounds boneless beef sirloin steak, cut into 1-1/2-inch cubes
Preparation
In a shallow dish, combine the first 9 ingredients; add beef and turn to coat. Cover and refrigerate for at least 2 hours or overnight, turning occasionally.
Drain and discard marinade. Thread beef onto six metal or soaked wooden skewers. Lightly oil the grill rack.
Grill steak, covered, over medium-hot heat or broil 4 in. from the heat for 8-10 minutes or until beef reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning occasionally.
