Ingredients
- 1 onion (red)
- 80 ml course dijon style mustard (grain)
- 22 ml honey
- 16 ml cider vinegar
- 16 ml water
- 2 gr parsley
- 1 ml pepper sauce (hot)
- 1 gr course grind black pepper
- 4 slices ribeye
-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 dozen minutes for rare (140 degrees) to medium (160 degrees), turning once and brushing with glaze.
