18 Delicious Eye of Round Steak Recipes for Every Occasion

Eye of round steak might just be the unsung hero of the kitchen—versatile, affordable, and ready to take on any flavor you throw at it. Whether you’re whipping up a quick weeknight dinner, craving some hearty comfort food, or planning a special seasonal feast, we’ve got you covered. Dive into our roundup of 18 mouthwatering recipes that’ll make this humble cut the star of your table. Let’s get cooking!

Slow Cooker Eye of Round Steak

Transform an affordable cut of beef into a tender, flavor-packed meal with this fuss-free slow cooker recipe that does all the work for you.

Ingredients

• 1 (3-pound) eye of round steak
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1 cup beef broth
• 2 tablespoons Worcestershire sauce
• 1 large onion, sliced
• 3 carrots, peeled and cut into chunks
• 2 celery stalks, cut into chunks

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Season the eye of round steak with salt, black pepper, garlic powder, onion powder, and dried thyme. Sear the steak in the skillet for 3-4 minutes per side, until browned.
2. Transfer the steak to the slow cooker. Add the beef broth and Worcestershire sauce to the skillet, scraping up any browned bits, then pour over the steak.
3. Arrange the onion, carrots, and celery around the steak in the slow cooker. Cover and cook on low for 8 hours, until the steak is tender and easily shreds with a fork.
4. Remove the steak from the slow cooker and let it rest for 10 minutes before slicing against the grain. Serve with the vegetables and cooking juices.

The slow cooking process not only tenderizes the eye of round but also infuses it with the rich flavors of the broth and vegetables, making it a hearty and satisfying dish with minimal effort.

Tip: For an even deeper flavor, marinate the steak in the Worcestershire sauce and seasonings overnight before cooking.

Garlic Herb Eye of Round Steak

Transform your weeknight dinner with this Garlic Herb Eye of Round Steak, a dish that’s as flavorful as it is simple to prepare.

Ingredients

• 1 Eye of Round Steak (about 1.5 lbs)
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 375°F. Heat 2 tbsp of olive oil in a large oven-safe skillet over medium-high heat.
2. Season the Eye of Round Steak with salt and black pepper on both sides. Sear the steak in the skillet for 3-4 minutes per side until a golden crust forms.
3. Reduce the heat to medium. Add the remaining 1 tbsp of olive oil, minced garlic, rosemary, and thyme to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
4. Transfer the skillet to the preheated oven. Roast for 10-15 minutes for medium-rare, or until the steak reaches your desired level of doneness.
5. Remove the steak from the oven and let it rest for 5 minutes before slicing against the grain.

The combination of fresh herbs and garlic creates a crust that’s packed with flavor, making this steak a standout dish with minimal effort.

Tip: For an even more aromatic experience, add a splash of red wine to the skillet before transferring it to the oven.

Eye of Round Steak with Mushroom Sauce

Transform your weeknight dinner with this Eye of Round Steak with Mushroom Sauce, a dish that combines tender steak with a rich, earthy mushroom sauce for a meal that feels gourmet without the fuss.

Ingredients

• 1 1/2 pounds eye of round steak, cut into 4 portions
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 cup beef broth
• 1/4 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season steak with salt and pepper. Cook steak for 4-5 minutes per side for medium-rare, then remove from skillet and keep warm.
2. In the same skillet, add mushrooms and garlic. Cook for 5 minutes until mushrooms are golden.
3. Sprinkle flour over mushrooms, stir to coat. Gradually add beef broth, stirring constantly.
4. Stir in heavy cream, Worcestershire sauce, and Dijon mustard. Simmer for 3-4 minutes until sauce thickens.
5. Return steak to skillet, spoon sauce over. Garnish with parsley before serving.

The magic of this dish lies in the quick reduction that creates a velvety mushroom sauce, perfectly complementing the lean eye of round steak without overpowering it.

Tip: For an even richer flavor, try adding a splash of red wine to the sauce along with the beef broth.

Marinated Eye of Round Steak

Transform your weeknight dinner with this succulent Marinated Eye of Round Steak, a dish that promises tenderness and flavor in every bite.

Ingredients

• 1.5 lbs eye of round steak
• 1/4 cup olive oil
• 3 tbsp soy sauce
• 2 tbsp Worcestershire sauce
• 2 cloves garlic, minced
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 1/2 tsp salt

Instructions

1. In a large bowl, whisk together 1/4 cup olive oil, 3 tbsp soy sauce, 2 tbsp Worcestershire sauce, 2 cloves minced garlic, 1 tsp dried rosemary, 1 tsp dried thyme, 1/2 tsp black pepper, and 1/2 tsp salt.
2. Add the eye of round steak to the marinade, ensuring it’s fully coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Preheat your grill or skillet to medium-high heat. Remove the steak from the marinade, letting excess drip off.
4. Cook the steak for about 6 minutes per side, or until it reaches your desired level of doneness (145°F for medium-rare).
5. Let the steak rest for 5 minutes before slicing against the grain. Serve warm.

The magic of this recipe lies in the marinade’s ability to tenderize the steak while infusing it with a rich, savory depth that’s hard to resist.

Tip: For an even more tender result, lightly score the steak before marinating to allow the flavors to penetrate deeper.

Eye of Round Steak Stir Fry

Looking for a quick and flavorful weeknight dinner? This Eye of Round Steak Stir Fry is a game-changer, offering tender slices of beef paired with crisp vegetables in a savory sauce.

Ingredients

• 1 lb eye of round steak, thinly sliced
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup water

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the eye of round steak and stir fry for 3-4 minutes until just browned. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add the red bell pepper and broccoli florets, stir frying for 2-3 minutes until vegetables start to soften.
3. Add the minced garlic, soy sauce, oyster sauce, sugar, salt, and black pepper to the skillet. Stir to combine and cook for 1 minute until fragrant.
4. Return the beef to the skillet, add 1/2 cup water, and stir everything together. Cook for another 2-3 minutes until the sauce thickens slightly and the beef is cooked through.

The magic of this stir fry lies in the quick sear on the beef, ensuring it stays juicy while the vegetables retain their crunch. Perfect for when you crave something hearty yet light.

Tip: For even thinner slices, freeze the steak for 20 minutes before slicing. This makes it easier to cut and ensures quick, even cooking.

Grilled Eye of Round Steak with Chimichurri

Grilled Eye of Round Steak with Chimichurri is a vibrant, flavor-packed dish that turns a humble cut of beef into something extraordinary with a fresh, herby sauce.

Ingredients

• 1.5 lbs eye of round steak
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1/2 cup finely chopped fresh parsley
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp crushed red pepper flakes
• 1 tbsp fresh oregano, chopped

Instructions

1. Preheat your grill to medium-high heat (about 450°F).
2. In a bowl, whisk together 1/2 cup olive oil, 1/4 cup red wine vinegar, 1/2 cup parsley, 3 cloves minced garlic, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp red pepper flakes, and 1 tbsp oregano to make the chimichurri sauce. Set aside.
3. Season the eye of round steak with an additional 1 tsp salt and 1/2 tsp black pepper.
4. Grill the steak for about 6 minutes per side for medium-rare, or until it reaches your desired level of doneness.
5. Let the steak rest for 5 minutes before slicing against the grain.
6. Serve the sliced steak with the chimichurri sauce drizzled over the top.

The bold, garlicky chimichurri not only adds a burst of flavor but also tenderizes the steak, making every bite juicy and full of zest.

Tip: For an even more tender steak, marinate it in half of the chimichurri sauce for up to 4 hours before grilling.

Eye of Round Steak and Potatoes

Looking for a hearty, comforting meal that’s straightforward yet satisfying? This Eye of Round Steak and Potatoes recipe is a classic that never disappoints, offering rich flavors and tender textures with minimal fuss.

Ingredients

• 1.5 lbs eye of round steak, cut into 4 portions
• 4 medium russet potatoes, peeled and quartered
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1 cup beef broth

Instructions

1. Preheat your oven to 375°F. In a large bowl, toss the potatoes with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder until evenly coated.
2. Spread the potatoes on a baking sheet in a single layer. Bake for 25 minutes, then flip and bake for another 20 minutes until golden and crispy.
3. While the potatoes bake, heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Season the steaks with the remaining 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp paprika.
4. Add the steaks to the skillet and sear for 3-4 minutes per side for medium-rare. Remove the steaks and set aside.
5. Pour the beef broth into the skillet to deglaze, scraping up any browned bits. Simmer for 2-3 minutes until slightly reduced.
6. Serve the steaks with the roasted potatoes and drizzle with the pan sauce.

The magic of this dish lies in the contrast between the crispy, seasoned potatoes and the juicy, flavorful steak, all brought together by a simple yet rich pan sauce.

Tip: For an extra flavor boost, let the steaks rest for 5 minutes before slicing to allow the juices to redistribute.

Eye of Round Steak Tacos

These Eye of Round Steak Tacos are a game-changer for taco night, offering a tender, flavorful twist on the classic with minimal prep time.

Ingredients

• 1 lb eye of round steak, thinly sliced
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp cumin
• 1/2 tsp chili powder
• 8 small corn tortillas
• 1 cup diced onion
• 1/2 cup chopped cilantro
• 1 lime, cut into wedges
• 1/2 cup crumbled queso fresco

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced eye of round steak, seasoning with salt, black pepper, garlic powder, cumin, and chili powder. Cook for 4-5 minutes, stirring occasionally, until the steak is browned and cooked through.
2. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until soft and pliable.
3. Assemble the tacos by dividing the cooked steak among the tortillas. Top with diced onion, chopped cilantro, a squeeze of lime juice, and a sprinkle of queso fresco.

The secret to these tacos is the quick sear on the steak, which locks in juices while the spices create a bold, smoky flavor that pairs perfectly with the fresh toppings.

Tip: For an extra kick, add a dash of hot sauce or sliced jalapeños to your tacos before serving.

Braised Eye of Round Steak

Transform a humble cut of beef into a tender, flavor-packed meal with this Braised Eye of Round Steak recipe, perfect for a cozy dinner at home.

Ingredients

• 1 (2-pound) eye of round steak
• 2 tablespoons olive oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 1/4 cup water

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Sear the eye of round steak on both sides until browned, about 3-4 minutes per side. Remove steak and set aside.
2. In the same skillet, add the sliced onion and minced garlic. Cook until the onion is soft, about 5 minutes.
3. Return the steak to the skillet. Add beef broth, Worcestershire sauce, dried thyme, salt, and black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until the steak is tender.
4. In a small bowl, whisk together flour and water until smooth. Stir into the skillet to thicken the sauce. Cook for an additional 5 minutes.

The slow braising process ensures the eye of round steak becomes fork-tender, while the thickened sauce adds a rich, savory depth to every bite.

Tip: For an extra layer of flavor, add a splash of red wine to the beef broth before simmering.

Eye of Round Steak Sandwich

Transform your eye of round steak into a juicy, flavor-packed sandwich that’s perfect for a hearty lunch or dinner.

Ingredients

• 1 pound eye of round steak, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 large onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 4 slices provolone cheese
• 4 hoagie rolls, split
• 2 tablespoons butter, softened

Instructions

1. Season the thinly sliced eye of round steak with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steak and cook for 2-3 minutes per side until browned. Remove from skillet and set aside.
3. In the same skillet, add the thinly sliced onion and green bell pepper. Cook for 5-7 minutes until softened.
4. Return the steak to the skillet with the vegetables, mixing well. Cook for an additional 2 minutes to combine flavors.
5. Preheat your broiler. Spread 2 tablespoons softened butter on the split hoagie rolls and toast under the broiler for 1-2 minutes until lightly golden.
6. Divide the steak and vegetable mixture among the toasted rolls, topping each with a slice of provolone cheese. Return to the broiler for 1 minute until the cheese is melted.

The combination of tender steak, melted provolone, and toasted hoagie creates a sandwich that’s both satisfying and full of flavor.

Tip: For an extra kick, add a splash of Worcestershire sauce to the steak while cooking.

Eye of Round Steak with Red Wine Sauce

Transform your weeknight dinner with this Eye of Round Steak with Red Wine Sauce, a dish that marries simplicity with elegance for a meal that feels special any day of the week.

Ingredients

• 1 1/2 lbs eye of round steak, about 1 inch thick
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup red wine
• 1/2 cup beef broth
• 1 tablespoon butter
• 1 teaspoon fresh thyme leaves
• 1 garlic clove, minced

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season the steak with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Add the steak to the skillet and cook for 4 minutes per side for medium-rare, or until desired doneness. Remove steak from skillet and let rest.
3. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in 1/2 cup red wine and 1/2 cup beef broth, scraping up any browned bits from the bottom of the pan.
4. Bring the sauce to a simmer and cook until reduced by half, about 5 minutes. Stir in 1 tablespoon butter and 1 teaspoon fresh thyme leaves until the butter is melted.
5. Slice the steak against the grain and serve with the red wine sauce drizzled over the top.

The red wine sauce, with its deep flavors and velvety texture, elevates the humble eye of round steak to something truly memorable.

Tip: For an even richer sauce, let it reduce a bit longer until it coats the back of a spoon.

Eye of Round Steak Fajitas

Transform your weeknight dinner with these juicy Eye of Round Steak Fajitas, packed with bold flavors and ready in no time.

Ingredients

• 1.5 lbs eye of round steak, thinly sliced against the grain
• 2 tbsp olive oil
• 1 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 large bell pepper, sliced
• 1 large onion, sliced
• 8 small flour tortillas
• Fresh cilantro and lime wedges, for serving

Instructions

1. In a large bowl, combine the thinly sliced steak with 1 tbsp olive oil, 1 tbsp lime juice, 2 cloves minced garlic, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/2 tsp black pepper. Let marinate for at least 15 minutes.
2. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the steak and cook for 2-3 minutes per side until browned. Remove from skillet and set aside.
3. In the same skillet, add the sliced bell pepper and onion. Cook for 5-6 minutes, stirring occasionally, until vegetables are tender and slightly charred.
4. Return the steak to the skillet with the vegetables, tossing to combine. Cook for an additional 1-2 minutes until everything is heated through.
5. Warm the flour tortillas according to package instructions. Serve the steak and vegetable mixture on tortillas, garnished with fresh cilantro and lime wedges.

The secret to these fajitas? The eye of round steak stays incredibly tender when sliced thin and marinated, making it a budget-friendly alternative to traditional cuts.

Tip: For extra flavor, let the steak marinate for up to an hour before cooking.

Eye of Round Steak Salad

Transform your eye of round steak into a vibrant, protein-packed salad that’s as satisfying as it is colorful. Perfect for a quick lunch or a light dinner, this recipe brings together tender steak and fresh veggies in a harmony of flavors.

Ingredients

• 1 lb eye of round steak, trimmed
• 2 tbsp olive oil, divided
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 2 tbsp balsamic vinegar
• 1 tsp Dijon mustard

Instructions

1. Preheat a skillet over medium-high heat. Rub the eye of round steak with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
2. Cook the steak for 4-5 minutes per side for medium-rare, or until desired doneness. Let it rest for 5 minutes before slicing thinly against the grain.
3. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion.
4. In a small bowl, whisk together remaining 1 tbsp olive oil, balsamic vinegar, and Dijon mustard. Drizzle over the salad and toss to coat.
5. Top the salad with sliced steak and serve immediately.

The contrast of the warm, juicy steak with the crisp, cool vegetables makes every bite a delightful experience. The simple balsamic dressing ties all the flavors together without overpowering the natural taste of the ingredients.

Tip: For an extra flavor boost, marinate the steak in the dressing for an hour before cooking.

Eye of Round Steak with Garlic Butter

Transform a simple eye of round steak into a succulent meal with this garlic butter recipe that’s sure to impress.

Ingredients

• 1 eye of round steak (about 1.5 lbs)
• 3 tbsp unsalted butter, softened
• 2 garlic cloves, minced
• 1 tbsp fresh parsley, finely chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F. Let the steak sit at room temperature for 20 minutes before cooking.
2. In a small bowl, mix together 3 tbsp unsalted butter, 2 minced garlic cloves, 1 tbsp fresh parsley, 1/2 tsp salt, and 1/4 tsp black pepper to create the garlic butter.
3. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear the steak for 3 minutes on each side until a golden crust forms.
4. Remove the skillet from heat. Spread the garlic butter evenly over the top of the steak.
5. Transfer the skillet to the oven and bake for 10 minutes for medium-rare, or until the steak reaches your desired doneness.
6. Let the steak rest for 5 minutes before slicing against the grain. Serve warm.

The garlic butter melts into the steak, creating a rich and flavorful crust that’s irresistibly juicy inside.

Tip: For an extra flavor boost, let the garlic butter sit at room temperature for an hour before using to allow the flavors to meld.

Eye of Round Steak and Vegetable Skewers

Fire up the grill for these Eye of Round Steak and Vegetable Skewers, a perfect blend of juicy steak and crisp veggies that’s sure to be a hit at any backyard gathering.

Ingredients

• 1.5 lbs eye of round steak, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 1 zucchini, sliced into 1/2-inch rounds
• 1/4 cup olive oil
• 2 tbsp soy sauce
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. In a large bowl, whisk together olive oil, soy sauce, honey, minced garlic, smoked paprika, salt, and black pepper.
2. Add the steak cubes to the bowl and toss to coat evenly. Let marinate for at least 30 minutes in the refrigerator.
3. Preheat your grill to medium-high heat (about 400°F).
4. Thread the marinated steak, bell peppers, red onion, and zucchini onto skewers, alternating between meat and vegetables.
5. Grill the skewers for 10-12 minutes, turning occasionally, until the steak is cooked to your desired doneness and the vegetables are slightly charred.

The smoky paprika and honey glaze caramelizes beautifully on the grill, creating a mouthwatering crust on the steak while keeping the inside tender and juicy.

Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.

Eye of Round Steak with Creamy Horseradish Sauce

Eye of Round Steak with Creamy Horseradish Sauce is a hearty dish that brings a punch of flavor to your dinner table, perfect for those who love a little spice in their meals.

Ingredients

• 1 1/2 pounds eye of round steak, sliced into 1/2-inch thick pieces
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup sour cream
• 2 tablespoons prepared horseradish
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• 1/4 teaspoon garlic powder

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Season the steak slices with salt and black pepper, then add them to the skillet. Cook for 4-5 minutes on each side until browned and cooked to your desired doneness. Remove from skillet and let rest.
2. In a small bowl, whisk together sour cream, horseradish, Dijon mustard, lemon juice, and garlic powder until smooth.
3. Serve the steak slices with a generous dollop of the creamy horseradish sauce on top.

The creamy horseradish sauce adds a tangy kick that perfectly complements the rich flavor of the eye of round steak, making this dish a standout for any meat lover.

Tip: For an extra kick, add an additional tablespoon of horseradish to the sauce.

Eye of Round Steak and Onion Gravy

There’s something undeniably comforting about a tender Eye of Round Steak smothered in rich, savory onion gravy. It’s a classic dish that feels like a warm hug on a chilly evening.

Ingredients

• 1 1/2 pounds Eye of Round Steak, cut into 4 pieces
• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add the Eye of Round Steak pieces and cook for 3-4 minutes per side, until browned. Remove from skillet and set aside.
2. In the same skillet, add the sliced onions and minced garlic. Cook for 5 minutes, stirring occasionally, until onions are soft and translucent.
3. Sprinkle the flour over the onions and stir to coat. Cook for 1 minute to remove the raw flour taste.
4. Gradually whisk in the beef broth, Worcestershire sauce, salt, black pepper, and dried thyme. Bring to a simmer, stirring constantly.
5. Return the steak pieces to the skillet, nestling them into the onion gravy. Cover and simmer on low heat for 1 hour, or until the steak is tender.

The magic of this dish lies in the slow simmering process, which transforms the steak into fork-tender perfection while the onions melt into a luxuriously thick gravy.

Tip: For an extra depth of flavor, try deglazing the skillet with a splash of red wine before adding the onions.

Eye of Round Steak with Roasted Vegetables

Transform your weeknight dinner with this hearty Eye of Round Steak paired with vibrant roasted vegetables, a dish that promises both nutrition and flavor in every bite.

Ingredients

• 1.5 lbs eye of round steak
• 2 tbsp olive oil, divided
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 lb baby potatoes, halved
• 2 cups carrots, sliced into 1-inch pieces
• 1 cup broccoli florets

Instructions

1. Preheat your oven to 400°F and lightly grease a large baking sheet.
2. In a small bowl, mix 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, garlic powder, and onion powder. Rub this mixture evenly over the eye of round steak.
3. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Sear the steak for 3-4 minutes on each side, then transfer to the prepared baking sheet.
4. In the same skillet, add the baby potatoes, carrots, and broccoli. Sprinkle with the remaining 1/2 tsp salt and 1/4 tsp black pepper. Cook for 5 minutes, stirring occasionally.
5. Spread the vegetables around the steak on the baking sheet. Roast in the preheated oven for 20 minutes, or until the steak reaches your desired doneness and the vegetables are tender.
6. Let the steak rest for 5 minutes before slicing. Serve with the roasted vegetables.

The magic of this recipe lies in the seamless blend of savory steak juices with the caramelized edges of the roasted vegetables, creating a symphony of flavors that’s both rustic and refined.

Tip: For an extra flavor boost, sprinkle freshly chopped parsley over the dish before serving.

Conclusion

We hope this roundup of 18 delicious Eye of Round Steak recipes inspires your next meal! Whether you’re cooking for a special occasion or a cozy night in, there’s something here for everyone. Don’t forget to try out these recipes, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!

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