Beefy Dill Pickle Soup

Directions:

1. On the grill's side burner, bring broth, potatoes, carrots and butter to a boil in large stock pot. Reduce heat to low boil; cook 20 to 22 minutes or until potatoes are tender; add pickles.
2. Meanwhile, season beef Top Sirloin Steaks with 1/2 teaspoon all-purpose seasoning blend and 1/2 teaspoon black pepper.
3. Preheat grill to medium.
4. Place steaks on cooking grid over medium; grill, covered, 12 to 17 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks from grill; carve into bite-sized pieces; keep warm.
5. Combine sour cream, pickle juice and flour in medium bowl; mix until smooth.
6. Slowly whisk sour cream mixture into soup.
7. Reduce heat to low; add remaining 1/4 all-purpose seasoning blend, remaining 1/4 teaspoon black pepper and cayenne pepper, as desired, to stock pot.; cook 5 minutes.
8. Divide soup among 8 bowls; top with steak pieces.
9. Garnish with dill, cheese and mustard.