Grilled Beef Eye Round Steaks with Garlic-Yogurt Marinade
The Beef Checkoff
- Yield: 4 servings
Ingredients
- 4-- beef eye round steaks, cut 1 inch thick (about 8 ounces each)
- -- Salt
- Sauce and Marinade:
- 1cup plain yogurt
- 1/4cup chopped fresh parsley
- 2tablespoons lemon juice
- 1tablespoon sweet paprika
- 1tablespoon minced garlic
- 1teaspoon salt
- 1/4cup mayonnaise
Instructions
- Combine all marinade/sauce ingredients except mayonnaise in small bowl; mix well. Divide mixture in half. Place beef steaks and half the mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight. Stir mayonnaise into remaining marinade mixture for sauce; cover and refrigerate.
- 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 (145F) doneness, turning occasionally. (Do not overcook.) Season steaks with salt, as desired. Serve with sauce.
Cook's Tip: Recipe can be prepared with 1 beef flank steak (about 1 1/2 to 2 pounds), 1 beef skirt steak (about 1 1/2 pounds) or 1 beef top round steak, cut 1 inch thick (about 1 3/4 pounds). Marinate steak as in recipe above. Prepare recipe as directed above. Grill flank steak on charcoal grill, 11 to 16 minutes (on gas grill, 16 to 21 minutes); grill skirt steak on charcoal grill 7 to 12 minutes (on gas grill, 8 to 12 minutes) for medium rare to medium doneness. Grill top round steak on charcoal grill, 12 to 14 minutes (on gas grill, 16 to 19 minutes) for medium rare doneness; do not overcook. Carve steak across the grain into thin slices.
Recipe courtesy of The Beef Checkoff
Nutritional Info *per serving
- Calories 427
- Fat 2g
- Saturated Fat 5g
- Monounsaturated Fat 4g
- Cholesterol 113mg
- Sodium 609mg
- Carbohydrate 4g
- Fiber .1
- Protein 53g
