The eye of round steak, often overlooked in favor of its more popular counterparts, is a gem in the meat world when prepared with the right techniques. This lean cut of beef can deliver delicious, tender, and flavorful meals, provided you know the tricks to coax out its best. In this post, we'll explore five delectable recipes that showcase the potential of the eye of round steak, transforming it from a tough contender into a dish you'll crave repeatedly.
Eye of Round Steak in Mushroom Gravy
This recipe focuses on enhancing the flavor of the eye of round with a rich, hearty mushroom gravy.
- Ingredients:
- 1.5 lbs eye of round steak
- Salt and pepper to taste
- 3 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 1 cup beef broth
- 8 oz sliced mushrooms
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- Fresh thyme
- Instructions:
- Prepare the Steak: Season the steaks with salt and pepper, then dredge in flour.
- Cooking: Heat oil in a skillet over medium-high heat, brown steaks on both sides. Remove from the pan.
- Make Gravy: In the same skillet, add butter, cook mushrooms until they release moisture. Add garlic, cook for 1 minute. Stir in remaining flour, then gradually add beef broth, Worcestershire sauce, and thyme. Bring to a boil, reduce heat, and return steaks to the skillet. Simmer covered for about 30 minutes or until tender.
- Serve: Serve with the gravy over mashed potatoes or egg noodles for a comforting meal.
🍲 Note: Allowing the steak to rest before serving helps retain its juices.
Slow-Cooker Eye of Round with Herbs
Utilizing a slow cooker to make the most of this cut, yielding a tender, fall-apart steak.
- Ingredients:
- 2 lbs eye of round steak
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 3 cloves garlic, finely chopped
- 1 onion, sliced
- 1 cup beef broth
- Salt and pepper
- Instructions:
- Prep the Meat: Rub steak with herbs, garlic, salt, and pepper.
- Layer: Place onions at the bottom of the slow cooker, put the seasoned steak on top, and pour over beef broth.
- Cook: Cover and cook on low for 8 hours.
- Finish: Serve with roasted vegetables or a fresh salad for a complete meal.
⏰ Note: Cooking on low for longer helps in tenderizing the meat effectively.
Eye of Round Steak with Horseradish Sauce
This recipe offers a zesty twist to the classic steak with a creamy, tangy horseradish sauce.
- Ingredients:
- 2 lbs eye of round steak
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- Salt and pepper
- For the sauce:
- 1⁄3 cup sour cream
- 2 tablespoons prepared horseradish
- 1 tablespoon lemon juice
- Salt to taste
- Instructions:
- Prepare Steak: Coat the steak with mustard, season with salt and pepper.
- Grill or Pan-Fry: Grill or fry the steak in olive oil to your desired doneness. Rest before slicing.
- Make the Sauce: Mix sour cream, horseradish, lemon juice, and salt in a bowl.
- Serve: Slice the steak thinly, drizzle with the horseradish sauce, and serve alongside greens or roasted potatoes.
🌶️ Note: Adjust the amount of horseradish to your taste for a spicier kick.
Stuffed Eye of Round Rolls
A unique take on eye of round, where the steak is pounded thin and rolled with a flavorful filling.
- Ingredients:
- 1.5 lbs eye of round steak, sliced thin
- 1 tablespoon olive oil
- Salt and pepper
- For the filling:
- 1 cup spinach, blanched and chopped
- 1⁄2 cup breadcrumbs
- 1⁄4 cup feta cheese, crumbled
- 1 clove garlic, minced
- Instructions:
- Pound and Prep: Flatten the steak slices, season.
- Fill and Roll: Spread the spinach mixture on the steaks, roll them up, and secure with toothpicks or string.
- Cook: Sear the rolls in olive oil, then either finish in the oven at 350°F (175°C) for 20 minutes or continue to simmer in a pan until cooked through.
- Serve: Remove toothpicks or string, slice, and serve with a light salad or over rice.
Marinated Eye of Round for Kabobs
Transform the eye of round into tender, flavor-packed kabobs with a simple marinade.
- Ingredients:
- 2 lbs eye of round, cut into 1-inch cubes
- 1⁄2 cup soy sauce
- 1⁄4 cup olive oil
- 3 tablespoons brown sugar
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Various vegetables for kabobs (peppers, onions, zucchini)
- Instructions:
- Marinate: Combine all ingredients except for vegetables in a bowl or bag. Add the steak cubes, marinate for at least 2 hours or overnight.
- Prepare Kabobs: Skewer meat and vegetables alternately.
- Cook: Grill kabobs until the meat is cooked to your preference. This can be medium-rare to well-done, depending on your taste.
- Serve: Enjoy with a side of grilled veggies or salad for a summer barbecue feel.
Each of these recipes takes advantage of the unique characteristics of the eye of round steak, turning what could be a tough cut into mouth-watering dishes. Whether you're in the mood for comfort food or something with a fresh twist, there's a recipe here to satisfy your culinary curiosity. Experiment with different flavors and techniques, and you'll discover just how versatile and delicious the eye of round can be.
What makes eye of round steak unique?
+
Eye of round steak comes from the rear leg of the cow, known for its leanness and lower fat content. This cut can be tough if not prepared correctly, but with the right cooking method, it becomes incredibly tender and flavorful.
Can you cook eye of round steak quickly?
+
Yes, but you’ll need to adjust cooking methods like quick-searing or using high-heat grilling followed by a rest period to ensure tenderness. Slow cooking methods like braising or slow-cooking are more traditional for this cut.
How do I keep eye of round steak from becoming tough?
+
To prevent toughness, always tenderize by pounding or marinating, use slow-cooking methods to break down muscle fibers, slice against the grain when serving, and allow the steak to rest after cooking to reabsorb its juices.
