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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: June 2003
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 371 mg
- Protein 24 g
- Calories 230.0
- Total fat 13 g
- Cholesterol 55 mg
- Saturated fat 3 g
- Total carbohydrate 3 g
- Iron 13.0
- Folate 3.0
- Calcium 1.0
- Vitamin C 2.0