Eye Of Round Cutlets Recipes

CHICKEN FRIED STEAK

Steps:

• Salt the meat: Sprinkle a little salt over the meat. Preheat the oven to 200°F. Put a wire rack over a baking sheet and place in the oven. You'll use the oven to keep the finished steaks warm and crisp while you cook the gravy.

EASY BALSAMIC BRAISED EYE OF ROUND STEAK

Steps:

• Place a large pan or Dutch oven over medium heat. Add 1 tablespoon of oil and the minced garlic. Cook for 1 minute or until fragrant.
• Add sliced onions and sauté for about 5 minutes until soft and slightly browned. Transfer to a plate.
• Season the steak with dried thyme, salt, and pepper. Then dust lightly with flour.
• Turn your pan to medium-high, add another 1 tablespoon of oil. Once hot, add steaks and sear for 1-2 minutes per side until nicely browned.
• Pour in balsamic vinegar and beef broth, together with the sautéed onion.
• Add honey, onion powder, paprika and ginger powder.
• Cook for 2-3 minutes or until it comes to a boil. Reduce the heat to low and cover with a tight-fitting lid.
• Simmer for 2-2.5 hours or until the meat is fork-tender. Make sure to check periodically through and replenish the liquid.
• Serve immediately and drizzle the sauce on top.

EYE OF ROUND CUTLETS

Steps:

• 1. Season your meat (as desired). Lightly flour, fry in olive oil 3-4 min. on each side.

TENDER EYE OF ROUND ROAST

Steps:

• Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, pre-heat the oven to 500 degrees F.
• On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the roast on the foil sheets and transfer everything to the oven. Roast for 6 minutes per pound.
• Remove from the oven. Fold up the foil so it wraps the roast then return it to the oven. Reduce the oven temperature to 170 degrees F and roast for one hour. After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center.
• When the roast is finished, remove it and set it on a cutting board to rest. Transfer any drippings from the roast into a saucepan, then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside.
• Slice the roast into 1/2 inch thick slices and serve with the pan sauce poured on top.