Honey Mustard Beef Kabobs

Ingredients

• 3/4 cup Dijon mustard
• 1/4 cup sriracha
• 1/4 cup honey
• 2 teaspoons Worcestershire sauce
• 1 tablespoon olive oil
• 2 large cloves garlic (minced)
• 1 pound top sirloin or New York strip steak (about 1" thick or so, cut into 1" to 1 1/2" pieces)
• about 18 cherry tomatoes
• 1 large yellow onion (cut into 1" to 1 1/2" pieces)
• kosher salt & freshly ground black pepper (to taste)

Instructions

1. 1

   In a medium bowl, whisk together the Dijon mustard, sriracha, honey, Worcestershire, olive oil, and garlic. Reserve ⅓ cup of the mustard mixture for brushing on the kabobs during grilling - place in refrigerator until grilling time.

2. 2

   Add cubed beef to remaining mustard mixture and toss to evenly coat. Cover beef and place in the refrigerator to marinate for at least 2 hours, and up to 6 hours (the longer, the better!).

3. 3

   Thread the marinated beef, tomatoes, and onion pieces onto skewers, alternating the ingredients. Discard marinade. Sprinkle kabobs with salt and pepper, to taste.

4. 4

   Heat grill to high, about 500° F. Make sure grates are scrubbed clean and then oiled (see Notes). Place kabobs on hot grill grates and cook for about 2½ minutes. Turn the kabobs over, then lightly brush top sides with some of the reserved marinade, and cook an additional 2½ minutes. This will give you beef that is cooked between medium-rare and medium, although this may vary with your own grill temperature, type of steak, and size of steak pieces.

5. 5

   Remove hot kabobs to a platter to rest for a couple minutes, then serve.