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Grilled Eye Round Steaks with Wasabi-Yogurt Cream

Grilled Eye Round Steaks with Wasabi-Yogurt Cream

For a great main course with a flavor that bites you back, you can't go wrong with these wasabi steaks! The combination of the cool tart yogurt, the wasabi heat, and a fantastic steak makes for a great taste union. Try this terrific new way to grill up a steak tonight!

Yield: 4 servings.


  • 4 Creekstone Farms Black Angus beef eye round steaks, cut ¾ inch think (about 4 ounces each)
  • 1-1/2 cups plain yogurt, divided
  • 1 tablespoon finely chopped fresh ginger
  • 1 tablespoon finely chopped garlic
  • 1/2 to 1 teaspoon wasabi paste


  1. Combine 1/2 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.
  2. 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.
  3. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 15 to 19 minutes for medium rare doneness, turning occasionally. (Do not overcook.)
  4. Meanwhile combine thickened yogurt and wasabi paste. Set aside.
  5. Carve steaks into thin slices; season with salt and pepper, as desired. Serve with wasabi- yogurt mixture.

Recipe and photo courtesy of National Cattlemen’s Beef Association on behalf of The Beef Checkoff