Grilled Eye Round Steaks with Wasabi-Yogurt Cream
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Total Recipe Time: 30 to 35 minutes
Marinade Time: 6 hours or overnight
Makes 4 servings
4 beef Eye of Round Steaks, cut 3/4 inch thick (about 4 ounces each)
1-1/2 cups plain yogurt, divided
1 tablespoon finely chopped fresh ginger
1 tablespoon finely chopped garlic
1/2 to 1 teaspoon wasabi paste
|1.||Combine 1/2 cup yogurt, ginger and garlic in small bowl. Place beef steaks and yogurt mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
|2.||Meanwhile line a strainer with paper towels; set over small bowl. Place remaining 1 cup yogurt in strainer. Cover; let drain in refrigerator 30 minutes or as long as overnight to thicken.|
|3.||Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 12 minutes (over medium heat on preheated gas gril, times remain the same) for medium rare (145°F) doneness, turning occasionally. (Do not overcook.)
|4.||Meanwhile combine thickened yogurt and wasabi paste. Set aside.|
|5.||Carve steaks into thin slices; season with salt and pepper, as desired. Serve with wasabi- yogurt mixture.
Cook's Tip: Two tablespoons prepared horseradish may be substituted for wasabi paste.
Nutrition information per serving: 195 calories; 5 g fat (2 g saturated fat; 2 g monounsaturated fat); 57 mg cholesterol; 9 mg sodium; 6 g carbohydrate; 0.0 g fiber; 29 g protein; 4.6 mg niacin; 0.4 mg vitamin B6; 1.8 mcg vitamin B12; 2.2 mg iron; 31 mcg selenium; 5 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.