Ingredients

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

Directions

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, uncovered, 19-23 minutes for medium-rare doneness, turning occasionally. Carve steaks into thin slices. Season with salt and pepper, as desired. Serve with artichoke mixture. Makes 2-4 servings.