Garlic-Yogurt Marinated Eye of Round Steaks
Lean eye of round steaks infused with tangy yogurt, garlic, and lemon through extended marinating, then grilled to medium-rare tenderness. The cooling yogurt-mayo sauce balances the beef's richness and char. Perfect for weeknight dinners or casual entertaining when you want restaurant-quality results without fuss. This version uses nonfat yogurt for lighter marinating while maintaining tenderness.
Ingredients
- 4 beef eye of round steaks, cut 1 inch thick, about 8 ounces each
- 1 cup plain nonfat yogurtGreek yogurt1:1dairy
adds richness and protein; reduces marinating time needed
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon sweet paprika
- 1 tablespoon garlic, minced
- 1 teaspoon salt
- ¼ cup mayonnaise
Instructions
- 1
Combine yogurt, parsley, lemon juice, paprika, garlic, and salt in bowl; mix well.
- 2
Divide mixture in half. Place steaks in food-safe bag with one half; coat thoroughly.
- 3
Seal bag and refrigerate 6 hours or overnight.
- 4
Stir mayonnaise into remaining half of marinade; cover and refrigerate.
- 5
Remove steaks from bag; discard used marinade.
- 6
Grill steaks on medium-heat grid, covered, turning occasionally until cooked through.
- 7
Serve steaks with reserved yogurt sauce.
Tips
Marinate steaks overnight for maximum tenderness; even 6 hours makes a noticeable difference with lean eye of round cuts.
Reserve sauce before adding marinade to steaks to avoid cross-contamination and ensure food safety.
Don't skip turning steaks occasionally while grilling to prevent charring and ensure even cooking.
Good to Know
Refrigerate sauce up to 3 days covered. Store raw marinated steaks up to 24 hours; cooked steaks up to 3 days.
Prepare marinade and marinate steaks up to overnight. Make sauce up to 2 days ahead.
Serve steaks immediately after grilling with chilled yogurt sauce and fresh vegetables or grains.
Common Mistakes
Don't skip discarding the used marinade to prevent foodborne illness.
Don't overcook eye of round; it becomes tough when done beyond medium-rare.
Don't marinate longer than overnight; extended marinating can make texture mushy.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use full-fat yogurt instead of nonfat?
Yes, full-fat yogurt works well and may create a richer marinade. Use the same amount; marinating time remains 6 hours to overnight.
What if I don't have a grill?
Broil steaks 4 to 5 inches from heat source for 12 to 14 minutes, or pan-sear in cast iron over medium-high heat for 4 to 5 minutes per side for medium-rare.
How long can I keep the cooked steaks?
Store cooked steaks in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300F until warmed through.