Servings: 2

Prep Time: 10 Min.

Cook Time: 25 Min.

Marinate: 6 Hrs.

What you need:

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2 beef eye round steaks, cut 1" thick (8 oz. each)
1 jar (6 oz) marinated artichoke hearts
1/4 c. chopped roasted red pepper
1Tbsp. chopped fresh basil
3 Tbsp. Dijon-style mustard

What to do:

1. Drain artichokes; reserve liquid. Chop artichokes; combine with red pepper and basil. Refrigerate.
2. Mix reserved artichoke liquid and mustard. Marinate beef steaks in mustard mixture in refrigerator 6 hr. or as long as overnight.
3. Remove steaks; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 19-23 min. for medium rare, turning occasionally. (Do not overcook.) Carve steaks. Serve with artichoke mixture.

* Recipe Courtesy of The Beef Checkoff

Serve with:

Steamed broccoli and bakery fresh rolls.

Wine pairings:

Cabernet Sauvignon, Bordeaux