In large bowl, combine mustard, soy sauce, honey, lime juice, garlic and red pepper. Remove and reserve 1/2 - cup of this marinade mixture for basting.

Trim fat from top round steak. Cut steak crosswise into 1/4 - inch thick strips, approximately 1/2 - inch to 1 - inch wide. Add beef to marinade in bowl and toss to coat. Cover an refrigerate 1 to 3 hours.

Meanwhile, soak 16 bamboo skewers (6 - inch) in water for 10 minutes. Remove beef from marinade and discard. Alternately thread beef (weaving back and forth) and green onion onto skewers.

Place skewers on grid over medium ash-covered coals. Grill, uncovered, 5-6 minutes for medium-rare to medium doneness, basting frequently with reserved 1/2 cup marinade and turning occasionally.

Photo and Recipe Courtesy of The Texas Beef Council.