Eye of Round Steaks with Wasabi Yogurt Cream
Yogurt, ginger, and garlic create a tenderizing marinade for Eye of Round Steaks. While the steaks grill, a creamy wasabi sauce is whipped up.
Servings: 4
Prep Time: 6 hours (15 minutes active)
Cook Time: 20 minutes
Total Time: 6 hours, 20 minutes
Ingredients
- 4 Eye of Round Beef Steaks (about 4 oz. each), cut 3/4" thick
- 1 1/2 cups plain yogurt, divided
- 1 Tablespoon fresh ginger, finely chopped
- 1 Tablespoon garlic, finely chopped
- 1/2 to 1 teaspoon wasabi paste, to taste
Cooking Instructions
- Combine 1/2 cup yogurt, ginger, and garlic in a small bowl. Place beef steaks and yogurt mixture in a food-safe plastic bag; turn steaks to coat. Close the bag securely and marinate in the refrigerator for 6 hours or overnight, turning occasionally.
- Meanwhile, line a strainer with paper towels and set it over a small bowl. Place the remaining 1 cup of yogurt in the strainer. Cover and let it drain in the refrigerator for 30 minutes or as long as overnight to thicken.
- Remove the steaks from the marinade and discard the remaining marinade. Place the steaks on the grid over medium, ash-covered coals. Grill, covered, 10 to 12 minutes (over medium heat on a preheated gas grill, times remain the same) for medium rare (145°F) doneness, turning occasionally. (Do not overcook.)
- Meanwhile, combine thickened yogurt and wasabi paste. Set aside.
- Carve steaks into thin slices; season with salt and pepper, as desired. Serve with wasabi-yogurt mixture.
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