| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Beef, Main dishes |
1 |
Servings |
INGREDIENTS
| 4 |
|
Well-trimmed boneless beef top loin or ribeye steaks, cut 1 inch thick |
| 1 |
lg |
Red onion, cut into 1/2-inch thick slices |
| 1/3 |
c |
Coarse-grain Dijon-style mustard |
| 1 |
tb |
Chopped parsley |
| 1 1/2 |
tb |
Honey |
| 1 |
tb |
Cider vinegar |
| 1 |
tb |
Water |
| 1/4 |
ts |
Hot pepper sauce |
| 1/8 |
ts |
Coarse grind black pepper |
INSTRUCTIONS
GLAZE
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.
Posted to MC-Recipe Digest V1 #517 by "Master Harper Gaellon"
<gaellon@inch.com> on Mar 14, 1997
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