Honey Mustard Steaks with Grilled Onions
A Texas Beef Council favorite! |
Prep: 10 minutes
Cook: 20 minutes
Servings: Serves 4
| 4 |
boneless beef top loin strip steaks or top sirloin, cut 1 inch thick |
| 1/3 |
cup coarse-grain Dijon-style mustard |
| 1 |
Tbsp. chopped parsley |
| 1-1/2 |
Tbsp. honey |
| 1 |
Tbsp. cider vinegar |
| 1 |
Tbsp. water |
| 1/4 |
tsp. Tabasco Sauce |
| 1/4 |
tsp. coarse ground black pepper |
| 1 |
large red onion, cut into 1/2-inch thick slices |
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Combine mustard, parsley, vinegar, water, Tabasco sauce and pepper. |
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Place beef steaks and onion on grid over medium coals. Brush both with glaze. |
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Grill 15-18 minutes for medium-rare (140ºF) to medium (160ºF), turning once and brushing with glaze. |
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| Other vegetables such as zucchini, peppers and mushrooms can be grilled with the red onion. |
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| Recipe may also be prepared using beef ribeye steaks, T-bone steaks or top blade steaks. |
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| Need help with this recipe? Go to:
Grilling,
Using a Meat Thermometer |
