Grilled Strip Loins with Onion Rings
This is the ultimate quick barbecue recipe. What could be simpler than brushing the same flavourings on both the steak and vegetables to grill side by side?
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 405 |
| pro | 35 g |
| total fat | 20 g |
| sat. fat | 7 g |
| carb | 22 g |
| fibre | 4 g |
| chol | 90 mg |
| sodium | 704 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 30% |
| vit A | 13% |
| vit C | 20% |
| folate | 17% |
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1/3 cup (75 mL) Dijon mustard
2 tbsp (25 mL) chili powder
2 tsp (10 mL) Worcestershire sauce
2 cloves garlic, minced
2 sweet onions (such as Vidalia or Spanish)
4 strip loin or other grilling steaks, about 6 oz (175 g) each
1/2 tsp (2 mL) each salt and pepper
Preparation:
In small bowl, combine mustard, chili powder, Worcestershire sauce and garlic.
Cut onions crosswise into scant 1/2-inch (1 cm) thick slices. Sprinkle both sides of steaks and onions with salt and pepper; brush mustard mixture onto 1 side of each. Place, mustard side down, on greased grill over medium-high heat; brush mustard mixture over tops.
Close lid and grill until steaks are desired doneness, about 4 minutes per side for medium-rare, and onions are browned and tender, about 1 minute longer per side. Transfer to warmed platter; tent with foil and let stand for 5 minutes before serving.
Additional Information
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Tip: You can also spread the mustard mixture over the steaks and refrigerate them for up to 24 hours.
Source
Canadian Living Magazine: June 2003
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