Bbq Onion Steaks With Honey Mustard Sauce Recipes

BBQ ONION STEAKS WITH HONEY-MUSTARD SAUCE

Steps:

• Prepare barbecue (medium-high heat). Whisk oil and butter in small bowl. Whisk mustard and next 3 ingredients in another small bowl.
• Run 2 thin metal skewers or soaked bamboo skewers parallel through each onion slice, placing skewers about 1 1/2 inches apart to keep slice intact. Trim ends of bamboo skewers. Brush both sides of onion slices with oil mixture. Place onions on grill and cook until beginning to char, turning and brushing often with oil mixture, about 11 minutes. Brush top side of onions with mustard mixture and cook until mixture begins to bubble, about 2 minutes. Turn onions; brush with mustard mixture and grill until beginning to caramelize, about 1 minute longer. Transfer onions to plate. Brush with mustard mixture.

GRILLED STEAK AND VIDALIA ONIONS WITH MUSTARD-WORCESTERSHIRE VINAIGRETTE

Steps:

• Whisk together the Worcestershire sauce, mustard, thyme and salt and pepper, to taste, in a medium bowl until combined. Slowly whisk in the olive oil until emulsified. Let sit at room temperature while you prepare the steak and onions.
• Remove the steaks from the refrigerator 20 minutes before grilling. Heat the grill pan over high heat until it begins to smoke. Pat the steaks dry with paper towels. Brush both sides of the steaks with canola oil and season well with salt and pepper. Arrange the steaks on the grill pan and let cook until golden brown and charred, about 5 minutes. Flip the steaks, lower the heat to medium and continue cooking to medium-rare doneness (130 degrees F internal temperature on an instant-read thermometer), about 4 minutes longer. Remove from the heat and arrange on a serving platter. Loosely tent with foil and let rest while you grill the onions.
• Brush the onions on both sides with canola oil and season with salt and pepper, to taste. Grill until golden brown and slightly charred on both sides and just cooked through, about 2 minutes per side. Separate the slices into rings and add to a small bowl. Add half of the vinaigrette to the onions and gently toss to coat. Serve the steaks topped with the onions and drizzled with the remaining vinaigrette.

BBQ GRILLED HONEY ONION

Steps:

• Slice tops off onions and peel, keep root end intact.
• Slice onions in half through the root.
• Cut each half into 4-6 wedges, though the root so wedges hold together.
• In a small bowl, mix together honey, soy sauce and mustard.
• Add onion pieces and toss to coat.
• Let stand for 1-2 hours.
• Place onions in grill basket and cook 10-15 minutes until tender.

MARINATED STEAK WITH GRILLED ONIONS

Steps:

• Whisk together vinaigrette, mustard, Worcestershire sauce and garlic. Pour 1/4 cup into a shallow dish. Add beef and turn to coat. Cover and refrigerate 6 hours or overnight. Cover and refrigerate remaining marinade., Drain beef, discarding marinade from dish. Grill steaks and onions, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and onions are tender, 4-7 minutes per side. Drizzle reserved marinade over onions. Cut steak into thin slices; serve with onions.

GRILLED T BONE STEAK WITH SWEET ONION MARMALADE AND CAMPFIRE MUS

Steps:

• Bring steaks to room temperature, then season with salt and pepper.
• Meanwhile make onion marmalade: Melt butter in a large cast iron skillet.
• Add the onions, green onions, and garlic, cook over high heat, stirring, for 10 minutes, until onions are soft.
• Add the port and vinegar, and cook for 5 to 10 minutes, until liquid is almost evaporated.
• Remove the pan from heat but keep the marmalade warm.
• To make mustard sauce: Combine all the ingredients in a bowl.
• Preheat a grill or broiler until hot.
• Grill the steaks for 4 to 4 1/2 minutes per side for rare, 6 to 7 minutes per side for medium rare.
• Serve each steak topped with some warm marmalade.
• Serve the mustard sauce seperately in a bowl.
• Serves 4.
• Sauces may be made up to 4 days in advance.
• This is good with roasted potatoes.
• Enjoy!