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 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
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