Honey Mustard Steaks and Grilled Onions
4 well-trimmed boneless beef top loin or ribeye steaks, cut 1 inch thick
1 large red onion, cut into ½-inch slices
Glaze:
1/3 cup coarse-grain Dijon-style mustard
1 tablespoon chopped parsley
1-1/2 tablespoons honey
1 tablespoon cider vinegar
1 tablespoon water
¼ teaspoon hot pepper sauce
1/8 teaspoon coarse grind black pepper
Combine glaze ingredients.
Place beef steaks and onions on grid over medium, ash-covered coals; brush both with glaze. Grill top loin steaks, uncovered, 15 to 18 minutes (ribeye steaks 11 to 14 minutes) until steaks are medium rare to medium doneness and onion is tender, turning occasionally and brushing with glaze. Makes 4 servings.
