Total Recipe Time: 30 to 60 minutes
Marinade Time: 6 hours or overnight

2 beef eye round steaks, cut 1 inch thick (about 8 ounces each)
1 jar (6 ounces) marinated quartered artichoke hearts
1/4 cup chopped roasted red pepper
1 tablespoon chopped fresh basil
3 tablespoons Dijon-style mustard
Salt and pepper


 

1.

Drain artichokes, reserving liquid. Chop artichokes and combine with roasted red pepper and basil in small bowl; cover and refrigerate.

2.

Combine reserved artichoke liquid and Dijon mustard in small bowl. Place beef steaks and mustard mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.

3.

Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 13 to 15 minutes (over medium heat on preheated gas grill, 17 to 19 minutes) for medium rare (145°F) doneness, turning occasionally. (Do not overcook.)

4.

Carve steaks into thin slices. Season with salt and pepper, as desired. Serve with artichoke mixture.


Makes 2 to 4 servings


Cook's Tip:
   One teaspoon dried basil leaves can be substituted for fresh.


Nutrition information per serving (1/2 of recipe): 432 calories; 14 g fat (3 g saturated fat; 4 g monounsaturated fat); 119 mg cholesterol; 984 mg sodium; 19 g carbohydrate; 3.1 g fiber; 55 g protein; 9.8 mg niacin; 0.7 mg vitamin B6; 3 mcg vitamin B12; 4.7 mg iron; 57.3 mcg selenium; 8.8 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.

Funded by The Beef Checkoff