4 ribeye or strip steaks; cut 1-inch thick
1/3 cup course-grain dijon-style mustard
1 tablespoon parsley; chopped
1 1/2 tablespoon honey
1 tablespoon cider vinegar
1 tablespoon water
1/4 teaspoon hot pepper sauce
1/8 teaspoon course grind black pepper
1 large 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.

Yield: 1 servings