Eye of Round is moderately tender with good beefy flavour. To maximize tenderness, pierce all over and marinate.
MARINATING | Recommended
1. Pierce Eye of Round Marinating Steak all over with fork.
2. Place in sealable freezer bag with 1 cup marinade (such as teriyaki sauce or salad dressing); refrigerate for 8 to 12 hours. Discard marinade. Pat meat dry.
3. Grill, broil or pan-fry using medium-high heat, turning twice or more with tongs. Cook to at least medium-rare 145°F (63°C), or 160°F (71°C) for medium, or 170°F (77°C) for well-done. Let rest a few minutes before serving or slicing.
GRILLING | Alternate
Beef Marinating Kabob Cubes:
Combine ½ cup marinade (e.g. teriyaki sauce or salad dressing) PLUS 2 tbsp cornstarch in sealable freezer bag.
Cut steak into 1-inch cubes; add to marinade and refrigerate for 15 to 30 minutes.
Remove meat from marinade and discard used marinade. Pat meat dry; thread onto skewers. Grill or broil 4 to 5 minutes per side, until browned but still pink inside.
Marinades are all about building steak flavour and juiciness. Piercing steak all over with a fork is what helps tenderize the steak.
Carve Marinating Steaks across the grain to maximize tenderness.
Use a digital read instant thermometer inserted sideways for best judgement of doneness.
Steaks cook more evenly when flipped at least twice during grilling.
For best browning and flavour, pat steaks dry with paper towels before grilling.