2lbs boneless beef top sirloin (about 1-inch thick)
1/2 cup Teriyaki Marinade
2 tbsp. Dijon-style mustard
2 tbsp. chopped fresh rosemary leaves
Favorite veggies to put on skewers also
Cut beef sirloin into 1-inch cubes. Cut desired veggies into chunks. Combine teriyaki sauce, mustard and rosemary. Pour over beef and vegetables in large plastic food storage bag. Coat all pieces. Refrigerate 2 hours turning bag over occasionally. Skewer beef and vegetables onto skewers. Grill 5 inches from hot coals 5 minutes on each side or to desired doneness. (Soak skewers in water to prevent burning). Makes six servings.
Label (20): Teriyaki Rosemary Beef Kabobs. Defrost. Chop favorite veggies into chunks. Skewer meat and veggies, basting veggies with extra marinade, and grill to desired doneness (about 5 minutes for medium-rare). 7/19/12
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