Eye of Round with Mustard Aioli
Eye of round is a roast but can be treated the same as a very thick marinating steak. This naturally lean cut is made more tender by slicing it very thinly on the diagonal across the grain.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 230 |
| pro | 24 g |
| total fat | 13 g |
| sat. fat | 3 g |
| carb | 3 g |
| fibre | 0 g |
| chol | 55 mg |
| sodium | 371 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 13% |
| vit C | 2% |
| folate | 3% |
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3 tbsp (50 mL) dry white wine or wine vinegar
2 tbsp (25 mL) extra-virgin olive oil
3/4 tsp (4 mL) each salt and pepper
1 centre-cut eye of round oven roast, 1-1/2 lb (750 g)
Mustard Aioli:
2/3 cup (150 mL) light mayonnaise
2 tbsp (25 mL) grainy or Dijon mustard
1 tbsp (15 mL) chopped fresh parsley
1 clove garlic, minced
1 tsp (5 mL) lemon juice or wine vinegar
Pinch each salt and pepper
Preparation:
In bowl, whisk together wine, oil, salt and pepper. With fork, prick roast several times on each side. Add to marinade, turning to coat. Cover and refrigerate for 12 hours, turning once. (Make-ahead: Refrigerate for up to 24 hours.)
Reserving marinade, place roast on greased grill over medium heat; brush generously with some of the marinade. Close lid and grill for 9 minutes. Turn and brush generously with marinade; discard any remaining marinade. Close lid and grill until meat thermometer registers 150°F (65°C) for medium-rare, about 9 minutes longer. Transfer to cutting board; tent with foil and let stand for 5 minutes. Slice very thinly across the grain.
Mustard Aioli: Meanwhile, in small bowl, whisk together mayonnaise, mustard, parsley, garlic, lemon juice, salt and pepper. (Make-ahead: Cover and refrigerate for up to 24 hours.) Serve with roast.
Additional Information
Source
Canadian Living Magazine: June 2003
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