Ingredients
Total Recipe Time: 1-1/2 to 2 hours
1-1/2 pounds beef eye round or bottom round steaks, cut 3/4 to 1-inch thick
2 tablespoons minced garlic
1 teaspoon pepper
1 cup water
4 crusty rolls (4 inches long), split
Sliced tomatoes (optional)
Garlic-Basil Mayonnaise:
1/2 cup reduced-fat or regular mayonnaise
1/4 cup chopped fresh basil
1 teaspoon minced garlic
Cooking Instructions
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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.) |
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4. |
Carve steaks into thin slices. Season with salt and pepper, as desired. Serve with artichoke mixture. |
Makes 2-4 servings
Recipe and Image Courtesy of The Beef Checkoff
www.BeefItsWhatsForDinner.com
