Eye Round "Steaks"

dangerbird

Lovely wife comes home with an eye round roast cut up into 1" steaks????

What should I do with these? How do I cook that?

Thanks

Doc_Eggerton

Curious to see what others say, as eye round tends to be rather tough.  I have done a whole roast but never steaks.

NibbleMeThis

I've seen the eye of round steaks but agree with Doc, even the roasts can be tough if not careful.

I would go with a long marinade and don't cook past medium rare.  Chimichurri might be a good marinade for it, it adds a great flavor (eye can be blandish) and the acidity would help texture. 

I haven't tried that, just what I would do if I had them.

Eggbertsdad

I've seen the eye of round steaks but agree with Doc, even the roasts can be tough if not careful.

I would go with a long marinade and don't cook past medium rare.  Chimichurri might be a good marinade for it, it adds a great flavor (eye can be blandish) and the acidity would help texture. 

I haven't tried that, just what I would do if I had them.

I was thinking Cimichurri for a marinade myself. Quick grill. Slice across the grain to serve...even though they're steaks.

nolaegghead

I'd braise them in a stew or cut up and make stir fry or beef jerky.

Baysidebob

I give eye of round roast to the dogs raw but they loose weight.  No fat.  Swiched to chuck.  Grind them coarse for chili.

bigphil

i've done them marinated over night then high sear both sides and took to 140 internal on a roast 

they weren't bad or overly tough sliced thin like a london broil 

cheifcook

Next time keep the eye round together.  Wrap with string and roast low and slow.  2 hours on the grill with the plate setter 260 degrees under then wrap in foil for next to hours 240  degrees.  Really tender.

BigWader

Read this technique in Fine Cooking a while ago - and it might help these steaks....basically you slice steaks into thick strips, turn the strip on the side so you can cut across the grain and slice into thin strips across the grain.

From there I would toss in a basic marinade for an hour or so - to pick up some worch/balsamic/pepper/garlic and maybe a bit of EVOO.

Then I'd make philly cheesesteaks - onions/peppers.  If you have a comal or cast iron skillet you could do it on the egg - but it wouldn't be necessary.

You could do the same thing with the meat and make stir fry if you have a wok.

Mighty_Quinn

Pound thin, stuff with roasted red pepper, wilted spinach, and fontina cheese...

fishlessman

these were ribeye, but terryaki steaks would probably be a good bet with an eye round