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Eye of Round with Mustard Aioli

By The Canadian Living Test Kitchen

Tested till perfect

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Eye of Round with Mustard Aioli

This recipe makes 6 servings

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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

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.

Ingredients

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.

Source : Canadian Living Magazine: June 2003

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