I am experimenting with different kinds of meat. Mainly just to mix things up and try out what works with what. Eye-of-Round is generally a little cheaper than a lot of steaks. This is probably because it is a tougher, really lean cut of meat probably due to where it comes from... hindquarters of the cow, lots of use back there when the cow exercising! Most of the time I have heard of people using it to make jerky but I also know that cooked under a really high temperature and then a little longer at a lower temperature creates a tender, tasty steak. I have read recipes where you literally cook it at a high temperature and then shut off the over and leave it for hours... that sounds awesome but I don't have that kind of time so I improvised. Cooking it this way leaves a crusty, delicious outside and a pink and tender inside... cut thinly it is so good on a sandwich. I ate mine on gluten-free bread with Annie's Organic horseradish mayo.
- 2lbs Eye-of-Round Roast, fat trimmed off
- 1/2 Small Onion, grated
- 2 Tbsp Instant Coffee
- 2 Tbsp Chili Powder
- 2 tsp Salt
- 1/4 tsp Black Pepper
- 1 tsp Paprika
- 3 Garlic Cloves, grated
Preheat oven to 500 degrees.
1. Combine the onion, spices and garlic in a bowl, massage onto the meat and let it sit for 20-30 minutes so it can reach room temperature and marinate a bit.
2. Place the roast in a roasting pan or dutch oven (or a rack over a cookie sheet like I did) and put it in the oven for 10 minutes, turn, and cook another 10 minutes.