Grilled Eye Round Steaks with Wasai-Yogurt Cream


  • 4 beef eye of round steaks (cut ¾ inch thick)
  • 1½ cups plain yogurt (divided)
  • 1 tablespoon fresh ginger (finely chopped)
  • 1 tablespoon garlic (finely chopped)
  • ½-1 teaspoon wasabi paste


Combine ½ 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, 10-12 minutes (over medium heat on 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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