{"id":15357,"date":"2014-07-17T10:00:00","date_gmt":"2014-07-17T09:00:00","guid":{"rendered":"https:\/\/www.mostlyfood.co.uk\/?p=15357"},"modified":"2021-11-17T19:45:21","modified_gmt":"2021-11-17T19:45:21","slug":"honey-mustard-glazed-steaks-with-grilled-onions","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/honey-mustard-glazed-steaks-with-grilled-onions\/","title":{"rendered":"Honey Mustard-Glazed Steaks with Grilled Onions"},"content":{"rendered":"<p>From Stop and Shop<\/p>\n<p>&nbsp;<\/p>\n<p>Tender beef top sirloin steaks made tangy with a sweet-hot mustard glaze pair up with sweet grilled onions and grilled corn. Finish off with cold, refreshing watermelon.<\/p>\n<p>&nbsp;<\/p>\n<h4>Ingredients<\/h4>\n<p>1\/3 cup coarse-grain or regular Dijon-style mustard<br \/>\n1 Tbsp chopped parsley (optional)<img loading=\"lazy\" decoding=\"async\" class=\"alignright\" src=\"https:\/\/www.mostlyfood.co.uk\/Recipes\/honey%20steaks.jpg\" width=\"208\" height=\"208\" \/><br \/>\n1 1\/2 Tbsp honey<br \/>\n1 Tbsp each cider vinegar and water<br \/>\n1\/4 tsp hot red pepper sauce<br \/>\n1\/8 tsp coarse grind black pepper<\/p>\n<p>1 lb boneless top sirloin steak<br \/>\n4 Vidalia onions, cut into 1\/2&#8243; thick slices<\/p>\n<p>&nbsp;<\/p>\n<h4>Method<\/h4>\n<p>Combine mustard glaze ingredients.<\/p>\n<p>Place steak and onion slices on grill (a grilling basket or tray works well for the onions) over medium coals, brush both sides liberally with glaze.<\/p>\n<p>Grill steaks and onions 15-20 minutes for medium rare 145\u00b0F. to medium 160\u00b0F. or to desired doneness, turning once and again brushing with glaze.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>From Stop and Shop &nbsp; Tender beef top sirloin steaks made tangy with a sweet-hot mustard glaze pair up with sweet grilled onions and grilled corn. Finish off with cold, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":23495,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3481,287],"tags":[2245,645,2206,2461],"class_list":["post-15357","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes","tag-beef","tag-honey","tag-mustard","tag-recipes"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15357","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=15357"}],"version-history":[{"count":3,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15357\/revisions"}],"predecessor-version":[{"id":15427,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/15357\/revisions\/15427"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/23495"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=15357"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=15357"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=15357"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}