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By Shana Beattie Prep time: 30 minutes, plus marinade Cooking time: 10 minutes Makes six servings 1/4 cup Dijon-style mustard 2 tablespoons red wine vinegar 2 tablespoons soy sauce 2 tablespoons honey 2 teaspoons snipped fresh rosemary 2 teaspoons smoked paprika 4 cloves garlic, minced 1/4 teaspoon salt 1/4 teaspoon ground black pepper Dash cayenne pepper 2 pounds beef sirloin

In small bowl, whisk together mustard, vinegar, soy sauce, honey, rosemary, paprika, garlic, salt, pepper and cayenne pepper. Cover and let stand at room temperature for at least 1 hour to blend flavors. Trim meat if needed and cut into 1-1/2-inch pieces. Transfer to large bowl. Spoon half of mustard mixture over beef; toss gently to coat. Place in zipper plastic bag and marinate for least an hour in the refrigerator. On 10-inch skewers, thread meat, leaving 1/4 inch between pieces. Preheat grill. Reduce heat to medium (on a gas grill). Place meat skewers on grill rack over heat. Cover and grill 8-10 minutes or until meat reaches desired doneness, turning once and brushing with remaining mustard mixture halfway through grilling.