|Nutritional Guidelines (per serving)|
|Servings: 2 servings|
|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.|
This recipe is a wonderfully flavored steak dish with a hint of Cuban flavors that is marinated in lime juice and spices for 30 minutes before grilling, broiling, or pan-frying. It can be served with grilled potatoes or slice the meat and serve it in a fresh green salad.
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 is less tender than other cuts of beef. The round is divided into six sections in order of tenderness—the rump, top round, sirloin tip, bottom round, eye, and the heel.
As you can see from its placement in order of tenderness, the eye can be tough and chewy if not cooked low and slow by braising. But, in this case, marinating the meat for 30 minutes prior to cooking helps to break down the connective tissue for a tender end result. Not overcooking the meat also is key. Medium-rare is highly recommended when cooking eye of round steaks in this manner.
Gather the ingredients.
Make the marinade by combining the lime juice, salt, garlic powder, cumin, pepper, and coriander.
Trim off visible fat from steaks. Use a fork to prick the steaks deeply all over and on both sides.
Place trimmed steaks in a resealable plastic bag and pour the marinade over the steaks, making sure to coat well and refrigerate for 30 minutes, turning once.
Heat an outdoor grill, indoor grill, broiler, or grill pan on the stovetop and remove steaks from the marinade.
Place steaks on a hot grill or other surface that has been very lightly coated with cooking spray and cook each side for 4 to 5 minutes or until done to your liking. Although medium-rare or 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 before resting for medium-rare.
Enjoy as a steak with your choice of sides or slice (after the meat has rested for 10 minutes) against the grain and serve with your favorite lettuce for a main-course salad.
Serve the grilled steaks with grilled potatoes, French fries, potato salad, rice pilaf, or another starch. Grilled asparagus or sweet corn also would go well this cook-out friendly food. For dessert, a simple dish of fresh mixed berries or other fruit would be ideal.