Mediterranean Eye Round Steaks

Raw beef Eye Round steaks with spices and rosemary on black slate stone board over dark wooden background, copy space
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  • Total: 53 mins
  • Prep: 30 mins
  • Cook: 23 mins
  • Yield: Serves 2 to 4

Round steaks are great for the grill. Not only are they inexpensive, but grilling gives them the flavor they need to make them delicious. These steaks are marinated in a mixture of Dijon mustard and the liquid from a can of artichoke hearts.

What You'll Need

  • 2 beef eye of round steaks (about 8 ounces/225 g each)
  • 1 jar (6 ounces/170 mL) marinated quartered artichoke hearts
  • 1/4 cup/60 mL chopped roasted red pepper
  • 1 tablespoon/15 mL chopped fresh basil
  • 3 tablespoons/45 mL ​Dijon-style mustard
  • 1/2 teaspoon/2.5 mL sea salt

How to Make It

  1. Drain artichokes, reserving liquid. Chop artichokes and combine with roasted red pepper and basil in small bowl; cover and refrigerate. Combine reserved artichoke liquid and Dijon mustard in small bowl.
  2. 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, uncovered, 19 to 23 minutes for medium-rare doneness, turning occasionally. (Do not overcook.)
  1. Carve steaks into thin slices. Season with salt and pepper, as desired. Serve with artichoke mixture.

Makes 2 to 4 servings.