Ingredients:
2 beef eye round steaks (about 8 ounces each)
1 jar (6 ounces) marinated quartered artichoke hearts
1/4 cup chopped roasted red pepper
1 tablespoon chopped fresh basil
3 tablespoons Dijon-style mustard
Salt and pepper

Instructions:
1. Drain artichokes, reserving liquid. Chop artichokes and combine with roasted red pepper and
basil in small bowl; cover and refrigerate.
2. Combine reserved artichoke liquid and Dijon mustard in small bowl. Place beef steaks and mustard mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and 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, uncovered, 19 to 23 minutes for medium rare doneness, turning occasionally. (Do not overcook.)
4. Carve steaks into thin slices. Season with salt and pepper, as desired. Serve with artichoke mixture.

Nutrition information per serving (1/2 of recipe): 432 calories; 14 g fat (3 g saturated fat; 4 g monounsaturated fat); 119 mg cholesterol; 984 mg sodium; 19 g carbohydrate; 3.1 g fiber; 55 g protein; 9.8 mg niacin; 0.7 mg vitamin B6; 3.0 mcg vitamin B12; 4.7 mg iron; 57.3 mcg selenium; 8.8 mg zinc.