1 beef Top Sirloin Steak boneless, 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
2 tablespoons Dijon-style mustard
2 tablespoons apricot preserves
1 teaspoon lemon juice
1/2 teaspoon dried thyme leaves
1/4 teaspoon black 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, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill vegetables 6 to 10 minutes or until tender, turning occasionally.
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; 1 mg niacin; 0.8 mg vitamin B6; 1.8 mcg vitamin B12; 3.2 mg iron; 39.6 mcg selenium; 6.4 mg zinc.