Ingredients
2
tablespoons spicy horseradish mustard
2
tablespoons chopped fresh parsley
2
teaspoons Worcestershire sauce
1
teaspoon honey
4
(1/2 to 3/4-inch-thick) boneless beef top loin steaks (New York, Kansas City or strip steaks)
1
tablespoon olive oil
1
teaspoon garlic-pepper blend
1/2
teaspoon seasoned salt
Preparation
In small bowl, combine all sauce ingredients; mix well. Refrigerate while cooking steaks.
Heat closed contact grill for 5 minutes.
Meanwhile, brush steaks with oil. Sprinkle both sides of each steak with garlic-pepper blend and seasoned salt.
When grill is heated, place steaks on bottom grill surface. Close grill; cook 3 to 5 minutes or until of desired doneness. Serve sauce with steaks.
