Yogurt and Rosemary Marinated Grilled Beef

A friend makes a lamb version of this marinade every year for a springtime dinner party. I think these flavors (rosemary, lemon, garlic) are a fabulous trio no matter the protein, but of course I think Laura’s Lean Beef Eye of Round roast is perfect for this. The yogurt and the buttermilk help tenderize the meat, and the longer it marinates, the better it gets, but don’t go past two full days or the marinade starts to alter the texture of the meat. DO marinate at least 24 hours, though.


Prep Time: About 10 minutes
Marinating Time: 24 to 48 hours
Cook Time: About 30 minutes
Serves: 2-pound roast should serve about 8 people

1 6-ounce container fat-free Greek yogurt
1/2 cup buttermilk
3 large garlic gloves, minced
1/4 cup chopped fresh rosemary
1 tablespoon chopped fresh mint
Zest from 1 lemon
Juice from 1 lemon
Salt and freshly ground black pepper to taste (optional)

2 to 3 pound Laura’s Lean Beef Eye of Round, butterflied

1. In a bowl, mix yogurt, buttermilk, garlic, rosemary, mint, lemon zest, lemon juice and salt and pepper. Place butterflied roast into a large zip-close plastic bag. Pour marinade into bag and make sure it covers all the surfaces. Seal the bag and place in the refrigerator 24 to 48 hours, turning the bag over from time to time.
2. Heat grill to high. Take the beef out of the refrigerator and remove roast from the marinade. Scrape the marinade off the roast and discard all marinade. Let the roast rest at room temperature for about 30 minutes, then grill over high heat about 5 minutes each side. Lower heat and continue cooking, turning from time to time, until beef reaches desired degree of doneness. Let roast rest about 10 minutes, covered with foil and a dishcloth. Slice across the grain and serve immediately.

Serving suggestions: Lemony rice (infuse rice with lemon zest while it cooks), green salad with fresh herbs and balsamic vinaigrette and roasted asparagus.

Nutrition information per 4 ounces of Laura’s Lean Beef Eye of Round (Please note: because ALL of the marinade is scraped off and discarded, I have not calculated any nutrition information for the marinade. Its sole purpose is to flavor and tenderize.)
Calories 135; Calories from Fat 35; Percentage of Calories from Fat 25%; Fat 4g; Cholesterol 50mg; Sodium 75mg; Carbohydrates 0g; Protein 25g.


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