Mediterranean Eye of Round Steaks

Create a burst of Mediterranean flavor with lean beef steaks and bright and flavorful salsa made from artichokes, roasted red peppers and fresh basil.

  • 40
    min
  • 4
    SERVINGS
  • 432
    Cal
  • 55 g
    Protein

Ingredients & Cooking

Ingredients:

  • 2 beef Eye of 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

Cooking:

  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.

Nutrition Information

Butcher Counter

Mediterranean Eye of Round SteaksEye of Round Steak Round Primal

A tremendous value cut that is lean and boneless. Ideal for marinating then grilling or skillet cooking.

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