Steak and Vegetable Kabobs with Wild Rice

Ingredients:

• 1 beef Round Tip Steak, cut 1 inch thick (about 1 pound)
• 1/2 small red onion, cut into 3/4-inch wedges
• 1 small yellow summer squash, cut lengthwise in half then crosswise into 1 inch slices
• 1 small red or green bell pepper, cut into 1-inch pieces

• 2 tablespoons water
• 2 tablespoons coarse-grain Dijon-style mustard
• 2 tablespoons red wine vinegar
• 2 teaspoons minced garlic
• 2 teaspoons vegetable oil
• 1/2 teaspoon coarse grind black pepper

• 2 teaspoons vegetable oil
• 2 cups thinly sliced mixed mushrooms such as cremini or shiitake
• 1 package (6 ounces) wild rice blend

Cooking:

1. Cut beef Round Tip Steak into 1-1/4-inch pieces. Combine marinade ingredients. Place beef and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Heat 2 teaspoons oil in large nonstick skillet over medium heat until hot. Add mushrooms; cook and stir until tender. Remove and keep warm. Meanwhile cook rice according to package directions, omitting salt and butter. When rice is done, stir in mushrooms.
3. Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Remove beef from marinade; discard marinade. Alternately thread beef, onion, squash and pepper evenly onto skewers. Place on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 9 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
4. Serve kabobs over wild rice.