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
  • 430
    Cal
  • 55 g
    Protein

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.

432 CALORIES

0 % *

3g SAT FAT

0 % DV **

55g PROTEIN

0 % DV

4.7 mg IRON

0 % DV

8.8 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 432 Calories; 126 Calories from fat; 14g Total Fat (3 g Saturated Fat; 4 g Monounsaturated Fat;) 119 mg Cholesterol; 984 mg Sodium; 19 g Total Carbohydrate; 3.1 g Dietary Fiber; 55 g Protein; 4.7 mg Iron; 9.8 mg Niacin; 0.7 mg Vitamin B6; 3 mcg Vitamin B12; 8.8 mg Zinc; 57.3 mcg Selenium.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.

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