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EYE ROUND STEAK
GRILLED EYE ROUND
STEAKS with WASABI-YOGURT CREAM
4 Kinderhook
Farm beef eye round steaks
1 1/2 cups plain yogurt, divided
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
1/2 to 1 teaspoon wasabi paste
Combine 1/2 cup yogurt, ginger and garlic in small bow.
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.
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.
Remove steaks from marinade; discard marinade. Place steaks
on grid over medium, ash-covered coals. Grill, uncovered,
10 minutes for medium rare doneness, turning occasionally. Do
not overcook, grass-fed beef cooks very quickly.
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.
Tip:
Two
tablespoons prepared horseradish may be substituted for
wasabi paste.
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