|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
With a hint of Cuban flavors, this grilled steak recipe brings together the brightness of lime with the earthiness of cumin and coriander. The meat called for is eye of round, which can be tough, but when marinated and grilled to medium-rare, the end result is tender and flavorful.
Eye of round is a lean cut of beef from the hind leg of the animal that runs from the rump to the ankle. Because the leg meat has been toughened by exercise, it is full of connective tissue and less tender than other cuts of beef. Marinating the meat for 30 minutes prior to cooking helps to break down the connective tissue; not overcooking the meat also is also key, so keeping to a doneness of medium-rare is ideal.
Serve the grilled steaks with grilled potatoes, french fries, potato salad, or rice pilaf. Grilled asparagus or sweet corn also would also go well with this cookout-friendly food. Or simply slice the meat and serve it in a fresh green salad.
Gather the ingredients.
Make the marinade by combining lime juice, salt, garlic powder, cumin, pepper, and coriander.
Use a fork to deeply prick the steaks all over on both sides.
Place the steaks in a resealable plastic bag and pour the marinade over the steaks, making sure to coat them well. Let marinate at room temperature for 30 minutes, turning once.
Heat an outdoor grill, indoor grill, or grill pan on the stovetop and remove the steaks from the marinade.
Place the steaks on a hot grill (or grill pan that has been very lightly coated with cooking spray) and cook each side for 4 to 5 minutes, or until done to your liking.
Let the meat rest for 10 minutes. Enjoy whole or sliced against the grain.
- The acid in the lime juice helps break down the tough tissues in the meat, so make sure not to skimp on the citrus.
- Although medium-rare (an internal temperature of 145 F before resting) is best for tough cuts of meat, professional kitchens use a temperature of 120 F to 130 F to prevent overcooking.
What Is Eye of Round Steak?
An eye of round steak is cut from an eye of round roast. It has a small amount of (if any) fat marbling, making it a lean piece of meat. This is a good thing when dieting, but less fat means the meat is tougher and can easily become dry if overcooked. Because eye of round is a lesser-known cut, it is more affordable and a good choice when on a budget.