Recipe: Mediterranean Eye Round Steaks (with artichoke hearts and roasted red pepper)

MEDITERRANEAN EYE ROUND STEAKS

FOR THE ARTICHOKE MIXTURE:
1 (6 ounces) jar marinated quartered artichoke hearts
1/4 cup chopped roasted red pepper
1 tablespoon chopped fresh basil (or 1 teaspoon dried basil, crushed)
FOR THE STEAKS:
3 tablespoons Dijon-style mustard
2 beef eye round steaks (about 8 ounces each)
Salt and pepper (optional, for serving)

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. 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.

WHEN READY TO COOK:
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.)

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

Makes 2 to 4 servings
Source: Cattlemen's Beef Board and National Cattlemen's Beef Association