Eye of Round Roasts (10 lbs)
$63.00
EYE OF ROUND
This extremely lean cut is shaped similar to a Tenderloin, but is much less tender. It’s often packaged as a roast or steaks, but can be fabricated into Stew Meat or Cubed Steak.
– Courtesy of beefitswhatsfordinner.com
MEDITERRANEAN EYE OF ROUND STEAKS
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:
- 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, 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.)
- Carve steaks into thin slices. Season with salt and pepper, as desired. Serve with artichoke mixture.
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