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| | | |  | | | Cook's Tips: One teaspoon dried basil leaves, crushed, can be substituted for fresh.
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| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc, and a good source of fiber. | |  |
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Mediterranean Eye Round Steaks
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Ingredients: |
| 2 |
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beef eye round steaks (about 8 ounces each) |
| 1 |
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jar (6 ounces) marinated quartered artichoke hearts |
| 1/4 |
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cup chopped roasted red pepper |
| 1 |
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tablespoon chopped fresh basil |
| 3 |
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tablespoons Dijon-style mustard |
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Salt and pepper |
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Instructions: |
| 1. |
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Drain artichokes, reserving liquid. Chop artichokes and combine with roasted red pepper and basil in small bowl; cover and refrigerate. |
| 2. |
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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. |
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Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 19 to 23 minutes for medium rare doneness, turning occasionally. (Do not overcook.) |
| 4. |
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Carve steaks into thin slices. Season with salt and pepper, as desired. Serve with artichoke mixture. |
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| Makes 2 to 4 servings. |
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| | | | | 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; 3.0 mcg vitamin B12; 4.7 mg iron; 57.3 mcg selenium; 8.8 mg zinc. |
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