Henry Rifle Forums

4 boneless beef top loin steaks (we used sirloins)
¼ cup course-grain Dijon-style mustard
1 tablespoon chopped parsley
1 tablespoon plus 1 ½ teaspoons honey
1 tablespoon cider vinegar
1 tablespoon water
¼ teaspoon hot pepper sauce
1/8 teaspoon coarse grind black pepper
1 large onion, sliced ½ inch thick (we used Vidalia onions)

we chose to make a double batch …. combine ingredients, reserve about half of the sauce …. place steaks and onions on a grill set for medium heat (we prefer indirect heat)…. liberally brush the sauce on both sides of the steak and onions …. brush both sides each time you choose to turn the steaks

place reserved sauce on the table for those who wish to add sauce

recipe is reported to be from the North Dakota Beef Commission

as noted we prepared and grilled the above on 5-11-18 …. we enjoyed it and will fix it again

Your such a tease!!!

thank you ---- thank you very much ..

tonight we grilled our first Honey Mustard Steaks on our Traveler Smoker/Grill .... they were very good .... didn't fix the onions, no way to get a Vidalia right now

as you will note, we grilled several ... we plan to take some tomorrow to our oldest grandson .... doing so will give us a chance to see if they are as or better when reheated