1 c. low sodium soy sauce
1/4 c. vegetable oil
1/4 c. apricot jam
4 tsp. cornstarch
1/4 tsp. pepper
3 cloves garlic, peeled
2 lbs. top round steak
12 mushroom caps
24 cherry tomatoes

In small saucepan, combine soy sauce, oil, jam, pepper, whole garlic and cornstarch. Stir to blend, bring to a boil over medium heat, stirring constantly. Remove from heat. Broil or grill. If broiling, place in jelly roll pan lined with foil first. Brush steak with sauce. Broil or grill 4 inches from heat turning once. Brush second side.

5-7 minutes per side - rare

8-10 minutes - medium

11-13 minutes per side - well done

Divide mushroom caps and tomatoes evenly and put on skewers. Four mixture before steak is done, brush vegetables with sauce and place on grill or under broiler for 2 minutes. Turn over, brush again and place on grill or under broiler for 2 minutes longer. Cut steak across grain into diagonal slices. Serve with skewered vegetables. Remove and discard garlic cloves from sauce. Bring sauce to a boil before serving along side of steak.