1 1/2 pounds sirloin steak (about 1 1/4 inches thick)
24 grape tomatoes
2 tablespoons olive oil, plus more for grilling
2 tablespoonds grainy mustard (I used Grey Poupon instead)
1 tablespoon red-wine vinegar
1 tablespoon dried thyme leaves
Coarse salt and ground pepper
PROCESS:
1. Slice beef into cubes. Assemble 4 long skewers, alternating 5 beef cubes (threaded perpendicular to the cut) with 6 grape tomatoes on each. Arrange skewers in a nonmetallic dish.
2. In a small bowl, whisk together oil, mustard, vinegar, and thyme. Pour marinade over skewers; turn to coat. Cover and let stand at least 2 hours in refrigerator, turning periodically.
3. Heat grill to high and lightly oil grates.
4. Season skewers with salt and pepper and place them on grill. Cover grill and cook, turning occasionally, until grill marks are visible and meat is cooked to desired doneness, 1 to 2 minutes per side for medium rare.
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