Oriental Eye of Round Roast |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a simple recipe for eye of round steak which I clipped about 20 years ago (my how time flies!!). The prep time does not include the marinating time. Ingredients:
2 lbs beef eye round, trimmed |
1 tablespoon salad oil |
1 tablespoon minced garlic |
1 teaspoon crushed red pepper flakes |
1/4 cup soy sauce |
3 tablespoons white vinegar |
3 tablespoons dry sherry |
3 tablespoons chopped green onions |
Directions:
1. Butterfly the roast.
2. To butterfly, cut the roast lengthwise through the center to 1/2 inch from bottom- being careful that you don't cut through.
3. In small skillet heat oil over medium high heat, add garlic and red pepper flakes and cook, stirring occasionally, 2 to 3 minutes.
4. Remove from heat and cool slightly.
5. Stir in soy sauce, vinegar, sherry and onions.
6. Place roast in a 1 gallon zip-loc bag and pour in marinade; turn to coat.
7. Put in frig, turning occasionally, 6 to 8 hours or overnight.
8. Preheat broiler; place roast on broiler pan, reserving marinade.
9. Broil 5 inches from heat source, turning once, 20 to 25 minutes for rare.
10. Slice thin and drizzle with reserved marinade.
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