Well-trimmed boneless beef top loin or ribeye steaks, cut 1 inch thick
1 gross
Red onion, cut into 1/2-inch thick slices
Glaze
1/3 Tasse
Coarse-grain Dijon-style mustard
1 Esslöffel
parsley chopped
1 1/2 Esslöffel
honey
1 Esslöffel
cider vinegar
1 Esslöffel
water
1/4 Teelöffel
pepper sauce hot
1/8 Teelöffel
Coarse grind black pepper
die Zubereitung:
Combine glaze ingredients.
Place beef steaks and onions on grid over medium, ash-covered coals; brush both with glaze. Grill top loin steaks, uncovered, 15 to 18 minutes (ribeye steaks 11 to 14 minutes) until steaks are medium rare to medium doneness and onion is tender, turning occasionally and brushing with glaze.
