Mediterranean Eye Round Steaks

Prep Time

6 Hours

Total Time

30-40 minutes




eye steak


  • 2 Beef Eye Round Steaks, cut 1 inch thick (about 8 oz. each)
  • 1 jar (6 oz.) marinated quartered artichoke hearts
  • 1/4 cup chopped roasted red pepper
  • 1 Tbsp chopped fresh basil
  • 3 Tbsp Dijon-style mustard
  • Salt & Pepper


  1. Drain artichokes, reserving liquid.  Chop artichokes & combile with roasted red pepper & basil in small bowl; cover & refrigerate. 
  2. Combine reserved artichoke liquid & Dijon mustard in small bowl.  Place beef steaks & mustard mixture in food-safe plastic bag; turn steaks to coat.  Close bag securely & 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 (145ºF) doneness, turning occasionally. (Do not overcook)
  4. Carve steaks into thin slices.  Season with salt & pepper, as desired.  Serve with artichoke mixture.
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