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 4 to 6 beef steaks (ribeye or top sirloin), cut 1 to 1-1/4 inches thick (6 to 8 ounces each)
Tangy Barbecue Sauce:
1 cup catsup
1/3 cup balsamic vinegar or cider vinegar
1/3 cup Burleson's Pure Clover Honey
1/4 cup thinly sliced green onions
1/4 teaspoon salt
2 or 3 dashes bottled hot pepper sauce (or to taste)
Preheat grill to medium. Grill steaks over medium heat until desired doneness, turning once halfway through grilling. (Allow 8 to 12 minutes for medium-rare and 12 to 15 minutes for medium.) Meanwhile, in small saucepan, heat sauce ingredients to boiling. Reduce heat and simmer, uncovered, 10 to 15 minutes or until desired consistency, stirring often. Brush on steaks during last 3 minutes of grilling. Pass remaining sauce.
Makes 4 to 6 servings.
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