Grilled Eye of Round Steaks with Wasabi-Yogurt Cream

Name: Grilled Eye of Round Steaks with Wasabi-Yogurt Cream
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: Eye of Round Steak; yogurt; fresh ginger; garlic; wasabi paste

Yogurt, ginger and garlic create a tenderizing marinade for Eye of Round Steaks. While the steaks grill, a creamy wasabi sauce is whipped up.

Cook Time: 35 Minutes

Servings: 4

Ingredients: 5

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Ingredients

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

Preparation

Step 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.
Step 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.
Step 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.)
Step 4

Meanwhile combine thickened yogurt and wasabi paste. Set aside.
Step 5

Carve steaks into thin slices; season with salt and pepper, as desired. Serve with wasabi- yogurt mixture.

Nutrition Information

195 Calories

0 %*

2g SAT FAT

0 %DV**

29g PROTEIN

0 %DV

2.2 mg IRON

0 %DV

5 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 195 Calories; 45 Calories from fat; 5g Total Fat (2 g Saturated Fat; 2 g Monounsaturated Fat;) 57 mg Cholesterol; 9 mg Sodium; 6 g Total Carbohydrate; 0 g Dietary Fiber; 29 g Protein; 2.2 mg Iron; 4.6 mg NE Niacin; 0.4 mg Vitamin B₆; 1.8 mcg Vitamin B₁₂; 5 mg Zinc; 31 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.