INGREDIENTS:

• 2 beef Eye of Round Steaks, cut 1 inch thick (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

COOKING:

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, 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.)
4. Carve steaks into thin slices. Season with salt and pepper, as desired. Serve with artichoke mixture.