HOW TO GRILL EYE OF ROUND STEAK RECIPES

Steps:

• In a heated skillet, drop in a tablespoon of butter. Making sure not to burn the butter.
• Season with salt and pepper and sear the eye of round steaks in your skillet. Moving the steaks unnecessarily will make it tough and rubbery.
• Sear the edges of your steak until a crisp, golden brown outer layer forms. Or you can do the finger test to check if it is medium-rare.
• Now, drop in another tablespoon of butter to your skillet.
• Throw in a few sprigs of fresh rosemary and 2 cloves of crushed garlic. The rosemary-garlic infused butter will add a great depth of flavor to your steak. Remove the steak from the skillet and set aside.
• Make a simple gravy from pan drippings with this simple recipe. In the same skillet add your beef broth, onion powder, and paprika.
• Add a few tablespoons of balsamic vinegar, cook for 2 to 3 minutes or until it comes to a boil.
• Turn the heat to medium-high and mix the cornstarch (or flour) to your gravy and bring to a boil.
• Drizzle over your seared medium-rare eye of round steak and dig in! This decadent slice of heaven is sure to leave you craving for more.

Steps:

• 1. Open the meat, rinse and pat dry. Place it on a platter, and coat the whole thing with oil, then rub the spices inches Be sure to use a lot more of all of the spices, because the roast will be on the grill fore a long time, and they won't taste as strong as you think.
• 2. Start your grill, and get it to a medium - medium / low heat, Or, build a fire on one side, and place the meat on the other. You'll be roasting this Eye Round, and it will be there a long time, so you don't want to burn it.
• I use a small charcoal grill, and can't cook using an indirect heat method, so I sprinkle a little water on the coals to cool them down before I place the meat on the grill.
• 3. Cook for about 1 hour and 20 minutes, rolling it around every 20 minutes or so. Test the temperature with an instant read meat thermometer for 110 degrees, for medium rare. If you've got a grill like mine, you might want to test it in a couple of different places. Cooking time will change based upon how hot your grill is, and the thickness of the meat. Just because a meat is larger by pounds, doesn't always mean that it will cook much longer. Generally, even though it weighs more, it's still just as thick as one that's a little less weight, and will cook in the same amount of time.
• 4. When the meat is done, place it on a platter, and cover with aluminum foil, this let's the juices redistribute, and finishes cooking the inside.
• 5. To Serve:.
• Slice this as thin as you can, it's not the most tender piece of meat, so you want to keep it from being too tough.