grilled eye round steaks with wasabi-yougrt cream
- 1 beef eye round steaks, cut 3/4 inch thick (about 4 oz each)
- 1 1/2 cup plain yogurt, divided
- 1 tablespoon finely chopped fresh ginger
- 1 tablespoon finely chopped garlic
- 1 teaspoon wasabi paste
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.
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, 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.)
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.
Cook's Tip: Two tablespoons prepared horseradish may be substituted for wasabi paste.
Nutrition information per serving: 195 calories; 5 g fat (2 g saturated fat; 2 g monounsaturated fat); 57 mg cholesterol; 9 mg sodium; 6 g carbohydrate; 0.0 g fiber; 29 g protein; 4.6 mg niacin; 0.4 mg vitamin B6; 1.8 mcg vitamin B12; 2.2 mg iron; 31 mcg selenium; 5 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.