Here's an easy entree that's sure to get mustard lovers all fired up. Suzanne McKinley of Lyons, Georgia relies on the tangy condiment to season these beefy skewers. A bit of the no-fuss sauce is set aside for dipping.
Featured In: 52 Cheer-Worthy Tailgate Appetizers
- 1/2 cup Dijon mustard
- 1/4 cup honey
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 pound beef top sirloin steak, cut into 1-inch cubes
- In a bowl, combine the mustard, honey, Worcestershire sauce, salt and pepper. Pour half of the sauce into a large resealable plastic bag; add beef cubes and toss to coat. Set remaining sauce aside.
- Thread beef onto metal or soaked wooden skewers. Discard marinade from beef. Grill, covered, over medium heat for 8-10 minutes or until meat reaches desired doneness, turning once. Serve with reserved sauce. Yield: 3 servings.
Originally published as Honey-Mustard Beef Kabobs in Quick Cooking May/June 2004, p35
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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