Create a burst of Mediterranean flavor with lean beef steaks and bright and flavorful salsa made from artichokes, roasted red peppers and fresh basil.
Drain artichokes, reserving liquid. Chop artichokes and combine with roasted red pepper and basil in small bowl; cover and refrigerate.
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.
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 13 to 15 minutes (over medium heat on preheated gas grill, 17 to 19 minutes) for medium rare (145°F) doneness, turning occasionally. (Do not overcook.)
Carve steaks into thin slices. Season with salt and pepper, as desired. Serve with artichoke mixture.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 432 Calories; 126 Calories from fat; 14g Total Fat (3 g Saturated Fat; 4 g Monounsaturated Fat;) 119 mg Cholesterol; 984 mg Sodium; 19 g Total Carbohydrate; 3.1 g Dietary Fiber; 55 g Protein; 4.7 mg Iron; 9.8 mg NE Niacin; 0.7 mg Vitamin B6; 3 mcg Vitamin B12; 8.8 mg Zinc; 57.3 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.
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