| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Beef, Meats | 4 | Servings | |
INGREDIENTS
| 4 | Top loin steaks | |
| Boneless | ||
| 1 | T | Cider vinegar, 1" thick |
| 1/3 | c | Dijon mustard, coarse |
| Grain | ||
| 1/4 | t | Hot pepper sauce, style |
| 1 | T | Parsley, fresh chopped |
| 1 | Red onion, cut into 1/2" | |
| 1 1/2 | T | Honey |
| Thick slices |
INSTRUCTIONS
Preparation time: 30 minutes Combine mustard, parsley, honey, vinegar, water, pepper sauce, and pepper. Place beef steaks and onion on grid over medium coals; brush both with glaze. Grill 9 to 12 minutes for rare (140 degrees F.) to medium (160 degrees F.), turning once and brushing with glaze. Substitute rib eye steaks if desired. Serving suggestion: Mixed green salad with asparagus and baby yellow pear tomatoes. Source: Beef Industry Council Recipe By : From: Big Flavors Of The Hot Sun By Chr File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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