1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup fresh lemon juice
1/4 cup soy sauce
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1 tablespoon ground black pepper
2 cloves garlic, smashed
1 onion, sliced
3-4 eye round steaks, 1 to 1 1/2 inches thick
1. Combine all marinade ingredients in a ziptop bag or container. Add meat and refrigerate for 2 to 24 hours. Turn meat occasionally to distribute marinade evenly.
2. Heat skillet over high heat. Sear steaks for 2 minutes per side, reduce heat to medium and cook until desired doneness is reached.
When I bought grassfed cow a few months ago one of the cuts was an eye round roast weighing .9 pounds. I’ve only ever roasted large eye rounds, so I wasn’t very sure what to do with the eye round. I decided to cut it into two steaks and cook it this way. It worked very well and looked a lot like filet mignon. The marinade did help to tenderize the meat and we enjoyed the taste as well. The marinade recipe is from TheMeatSource.com.
Shown here with Roasted Beet Risotto.