Directions

Steak: Place steak on a plate. In a small bowl, blend honey mustard with garlic, oregano, paprika, salt and pepper. Divide mustard mixture in half. Stir the hot pepper sauce and 1 tbsp (15 mL) of the oil into one portion; rub evenly over the steak. Reserve steak at room temperature for 15 minutes.

Turn one burner on the grill to medium-high, one to medium setting*. Place a foil lasagna pan over the medium burner. Add remaining oil, onion, green pepper and celery to the foil pan. Cook, stirring often, for about 5 minutes. Add rice and remaining mustard mixture; stir to coat each grain of rice.

Stir in chicken broth, tomato, white wine and bay leaves. Cover pan with a baking sheet (to act as a lid).  Close BBQ lid and cook for 20 minutes, stirring occasionally. Remove pan from the grill and let rest for 5 minutes. Stir in the green onion and olives (if using). Discard bay leaves. Fluff rice with a fork and season with additional hot sauce to taste.

Meanwhile, grill steak over the medium-high burner for 6 to 8 minutes per side or until cooked to preferred doneness.  Rest for 5 minutes. Slice steak thinly across the grain. Arrange the steak decoratively over the rice. Serve with lemon wedges.

Makes 6 servings.

*Note: If your barbecue cannot accommodate grilling both the rice and steak at the same time, prepare the rice first and let it rest while the steak cooks.

Tip:Prepare the rice indoors by proceeding as directed in a large skillet set over medium heat instead of the foil lasagna pan. Use a heavy skillet or grill pan to cook the steak over medium-high heat.