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Yogurt Marinated Steaks

2 lb Wild Type Ranch Beef cutlets (or substitute top sirloin steaks or thick-cut round steaks)

Marinade

1 c. plain yogurt

¼ c. chopped fresh parsley

2 T. lemon juice

1 T. minced garlic

1 t. salt

 

 

Sauce

1/2 marinade mix

1/4 c. Mayonnaise

 

 

Combine marinade ingredients.   Place beef steaks and half the marinade in a Ziploc bag, turning steaks to coat evenly.  Marinate in refrigerator 6 hours or overnight.

 

Stir 1/4 c. mayonnaise into reserved marinade.  Cover and refrigerate.

 

 

Remove steaks from marinade, discarding marinade.  Grill over medium-high heat; 1 minute per side for cutlets, or until medium rare for thicker steaks (do not overcook).  Serve over Jasmine rice, with sauce.

This entry is related to the following products. Click on any of them for more information.
Top Round Steak, Top Sirloin Steak, Cutlets,