24 ounces boneless beef top loin steaks, cut 1-inch thick
1/3 cup coarse-grain Dijon-style mustard
1 tablespoon parsley, chopped
1 1/2 tablespoons honey
1 tablespoon cider vinegar
1 tablespoon water
1/4 teaspoon coarse grind black pepper
1 large red onion, 1/2-inch-thick slices
Servings: 4
1. Combine mustard, parsley, honey, vinegar, water and pepper.
2. Place beef steaks and onion on grid over medium coals; brush both with glaze.
3. Grill 9 to 12 minutes for rare (140ºF) to medium (160ºF), turning once and brushing with glaze.
Start to finish: 30 minutes
Notes: Recipe may also be prepared using beef rib eye steaks cut 1 inch thick.
Serving Ideas: Mixed green salad with asparagus & baby yellow pear tomatoes.
1/3 cup coarse-grain Dijon-style mustard
1 tablespoon parsley, chopped
1 1/2 tablespoons honey
1 tablespoon cider vinegar
1 tablespoon water
1/4 teaspoon coarse grind black pepper
1 large red onion, 1/2-inch-thick slices
Servings: 4
1. Combine mustard, parsley, honey, vinegar, water and pepper.
2. Place beef steaks and onion on grid over medium coals; brush both with glaze.
3. Grill 9 to 12 minutes for rare (140ºF) to medium (160ºF), turning once and brushing with glaze.
Start to finish: 30 minutes
Notes: Recipe may also be prepared using beef rib eye steaks cut 1 inch thick.
Serving Ideas: Mixed green salad with asparagus & baby yellow pear tomatoes.
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