Photo: Party Eye-Of-Round Steak Recipe
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup bourbon
- 1 (0.7 ounce) package Italian salad dressing mix
- 1 (2 to 3 pound) eye-of-round beef steak
- Salt and pepper
Directions
Preheat oven to 325 degrees F.
Using a shallow glass dish, combine the oil, bourbon, and salad dressing mix. Place the beef in the dish and coat with the marinade mixture. Cover and refrigerate overnight.
Remove the meat from the marinade and blot it dry using a paper towel. Salt the meat and coat it heavily in black pepper. Place meat in oven and roast until a meat thermometer registers your desired doneness. Allow beef to cool, slice thinly, and serve.
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By JulieBeth45
Cherry, IL
on October 22, 2011
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This is great! I incorporated the idea of wrapping it in bacon but before I began marinating the eye of round, I put a little bit, maybe two tablespoons of the marinade mixture in with my baby reds, sliced yellow squash, red, green and yellow peppers julienne style and sliced baby carrots before I roasted them. Thanks again Paula!
By hello_7812451
Oakton, VA
on November 09, 2009
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This roast had excellent flavors! I tried the recipe because I had Wild Turkey & an eye of round roast on-hand. I didn't have the salad dressing mix, so I went online and searched for a recipe for the dry blend. So, rather than using a mix, I made my own. The roast was marinated for about 24 hours.
Before cooking the roast, I cut up some carrots & potatoes and put them in the bottom of the roasting pan along with a little oil and salt/pepper. The veggies roasted for about 30 minutes before putting the roast was put on the rack above them.
I didn't cook the roast long - certainly less than 30 minutes. I removed it when the meat thermometer read 120. After resting, the outside slices were medium rare, and the middle was quite rare. That was by design - this way I can reheat without overcooking the roast.
The bourbon gave the roast a definite flavor. Not overpowering at all - just a hint of something special & unusual. I wouldn't say the roast was tender, but a roasted eye of round wouldn't be. But, it wasn't tough either - this was a good recipe for roasting an eye of round!
By jwnance_12142439
Pflugerville, 83
on September 11, 2009
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The time listed is definitely off... Few tips though, let the roast come to room temperature before cooking, after coating the roast with salt and pepper, wrap the roast in bacon (can't believe Paula didn't think of this!, then roast using a meat thermometer and cook to around 145-150 degrees (I NEVER go by the time when roasting meats, then let the roast rest at least 15 minutes covered loosly with foil before slicing thin. I don't reccomend cooking this cut of meat more than medium, it will get tough!
Really good to chill the roast and slice thin with a meat slicer - no more need to go to the deli.
The flavor of the burbon is very sublte as is the italian salad dressing (maybe because of the bacon!
Give it another chance with these adjustments!
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