| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Meats | 1 | Servings | |
INGREDIENTS
| 4 | Ribeye or strip steaks; cut 1-inch thick | |
| 1/3 | c | Course-grain Dijon-style mustard |
| 1 | tb | Parsley; chopped |
| 1 1/2 | tb | Honey |
| 1 | tb | Cider vinegar |
| 1 | tb | Water |
| 1/4 | ts | Hot pepper sauce |
| 1/8 | ts | Course grind black pepper |
| 1 | lg | Red onion; cut into 1/2-inch slices |
INSTRUCTIONS
Combine mustard, parsley, honey, vinegar, water, pepper sauce and pepper. Place steaks and onion slices on grill over medium coals; brush both with glaze. Grill 9 to 12 minutes for rare (140 degrees) to medium (160 degrees), turning once and brushing with glaze. Source: Ladue News 5/23/97 Posted to MM-Recipes Digest V4 #149 by "Dennis P. O'Loughlin" <DPO@worldnet.att.net> on May 27, 1997
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