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Butterflied Eye Round Roast

  Beef eye round roast 4 Pound (1 piece)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Water 1⁄4 Cup (4 tbs)
  Olive oil 2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Chopped fresh thyme/1 teaspoon 1 Tablespoon
  Crushed red pepper 1⁄2 Teaspoon

Butterfly beef eye round roast by cutting horizontally through the center (parallel to surface of meat), the length and width of roast.
Do not cut through opposite side of roast.
Open meat and lay flat.
Combine vinegar, water, oil, garlic, thyme and red pepper.
Place beef roast in plastic bag; add vinegar mixture, turning to coat roast.
Close bag securely; marinate in refrigerator 6-8 hours (or overnight, if desired), turning occasionally.
Remove roast from marinade; reserve marinade.
Place beef on rack in broiler pan so surface of meat is 5 - 7 inches from heat source.
Broil 20 - 25 minutes to desired doneness (rare or medium), turning and basting with reserved marinade occasionally.
Tent with foil and allow roast to stand 10 -15 minutes in warm place before carving.
Carve roast into thin slices.

Recipe Summary

Main Dish

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 203 Calories from Fat 58

% Daily Value*

Total Fat 7 g10.1%

Saturated Fat 0.26 g1.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 43.2 mg1.8%

Total Carbohydrates 0.45 g0.15%

Dietary Fiber 0.14 g0.58%

Sugars 0 g

Protein 33 g66.7%

Vitamin A 0.9% Vitamin C 2.9%

Calcium 0.5% Iron 1.1%

*Based on a 2000 Calorie diet

Butterflied Eye Round Roast Recipe