Heat large sauté pan over medium heat. Add mustard seed; cook and stir 1 minute or until fragrant. Immediately pour out of hot pan to avoid over-toasting. Coarsely crush seeds using a rolling pin or a mortar and pestle. Reserve 1 tablespoon (15 ml) for garnish.
Mix remaining mustard seed, vermouth, olive oil, fresh lemon juice, honey, olive juice, lemon zest, sea salt, garlic and pepper in large bowl until well blended. Reserve 1/4 cup (60 ml) of the marinade for brushing.
Add steak to remaining marinade and turn to coat well. Refrigerate for 2 hours or longer for extra flavour. Remove steak from marinade. Discard remaining marinade.
Kabobs
Alternately thread steak, onions and olives onto 16 skewers.
Grill kabobs over medium heat for 5-6 minutes or until steak is desired doneness, turning occasionally and brushing with reserved marinade.
Garnish kabobs with reserved toasted crushed mustard seed.
CHEF's TIP!
Serve skewers with salad:
Mixed Greens with Mustard Vinaigrette: Mix 75 mL(500 mL) lemon juice, 50 mL (375 mL) olive oil, 30 mL (175 mL) Billy Bee Honey, reserved 15 mL (50 mL) Club House Mustard Seed, 5 mL (30 mL) dry vermouth, 2 mL (15 mL) Club House Ground Mustard and 1 mL (7 mL) Club Hosue French Mediterranean Sea Salt in medium bowl with wire whisk until well blended. Set aside. Toss 2 L (12 L) mixed greens, thinly sliced and crumbled blue cheese in large bowl. Serve with vinaigrette.
