Oriental Eye of Round Roast
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.
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INGREDIENTS
Nutrition- 2
- 1tablespoon salad oil
- 1tablespoon minced garlic
- 1teaspoon crushed red pepper flakes
- 1⁄4cup soy sauce
- 3tablespoons white vinegar
- 3tablespoons dry sherry
- 3tablespoons chopped green onions
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DIRECTIONS
- Butterfly the roast.
- To butterfly, cut the roast lengthwise through the center to 1/2 inch from bottom- being careful that you don't cut through.
- In small skillet heat oil over medium high heat, add garlic and red pepper flakes and cook, stirring occasionally, 2 to 3 minutes.
- Remove from heat and cool slightly.
- Stir in soy sauce, vinegar, sherry and onions.
- Place roast in a 1 gallon zip-loc bag and pour in marinade; turn to coat.
- Put in frig, turning occasionally, 6 to 8 hours or overnight.
- Preheat broiler; place roast on broiler pan, reserving marinade.
- Broil 5 inches from heat source, turning once, 20 to 25 minutes for rare.
- Slice thin and drizzle with reserved marinade.
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