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Mediterranean Eye Round Steaks Mediterranean Eye Round Steaks


2 eye round steaks (about 8 ounces each)
1 jar (6 ounces) marinated quartered artichoke hearts
¼ cup chopped roasted red pepper
1 tablespoon fresh basil, chopped
3 tablespoons Dijon-style mustard
Salt and pepper


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 steaks and mustard mixture in resealable plastic bag and turn steaks to coat. Close bag securely and marinate in refrigerator 6 to 24 hours. 3. Remove steaks from marinade and 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. 4. Carve steaks into thin slices. Season with salt and pepper, as desired. Serve with artichoke mixture.