4 thick well-trimmed boneless beef top loin or —
ribeye steaks 1 large red onion — cut into 1/2-inch
thick slices GLAZE 1/3 cup coarse-grain Dijon-style mustard
1 tablespoon chopped parsley
1 1/2 tablespoons honey
1 tablespoon cider vinegar
1 tablespoon water
1/4 teaspoon hot pepper sauce
1/8 teaspoon coarse grind black pepper
Combine glaze ingredients. Place beef steaks and onions on grill over medium, ash-covered coals; brush both sides with glaze. Grill top loin steaks, uncovered, 15 to 18 minutes (ribeye steaks 11 to 14 minutes) until steaks are medium rare to medium and onion is tender, turning occasionally and brushing with glaze.
YIELD: 4 servings