Eye Of Round Steak Recipe

Nutrition Facts (per serving)
483	Calories
23g	Fat
0g	Carbs
70g	Protein

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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	483
% Daily Value*
Total Fat 23g	29%
Saturated Fat 8g	40%
Cholesterol 204mg	68%
Sodium 512mg	22%
Total Carbohydrate 0g	0%
Dietary Fiber 0g	0%
Total Sugars 0g
Protein 70g
Vitamin C 0mg	0%
Calcium 17mg	1%
Iron 6mg	32%
Potassium 573mg	12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A top round steak is lean, flavorful, and budget-friendly. It is an excellent candidate for marinades, and it's at its best when cooked to medium-rare, which is about 145 F. This is a great steak to grill but if it's not grill weather then you can get a similar effect by broiling it. Broiling exposes meat to high heat from all directions and our oven likely has a special setting just for broiling.

Broil this flavorful seasoned top round steak and slice it thinly for serving. This steak makes a great meal with baked potatoes and a tossed salad or steamed vegetables.

Feel free to season the steak with some Montreal steak seasoning or another seasoning blend for beef. Or just add a sprinkling of garlic powder along with the salt and pepper. See the expert tips below the recipe for a simple marinade. You can also try rib steaks with garlic marinade or this recipe for pan-broiled steak with bourbon sauce.

Check the steak with an instant-read thermometer to ensure the meat is done to your liking.

Keep in mind that oven temperatures can vary widely and if your oven runs hot, you may need to keep your oven slightly open while broiling.

Click Play to See This Broiled Top Round Steak Recipe Come Together

1 tablespoon olive oil
2 teaspoons kosher salt
1/4 teaspoon coarsely ground black pepper
1 (2- to 3-pound) top round steak, about 1 1/2 inches thick

Gather the ingredients.

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Preheat the broiler for about 10 minutes and position the rack in the top portion of the oven so the steak will be approximately five inches from the heat source.
In a small bowl, combine the olive oil, kosher salt, and coarsely ground black pepper.

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Rub the mixture all over the steak and place the steak on the oiled rack of a broiler pan.

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Place pan about five inches from the heat source and broil for 10 to 12 minutes.

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Turn and broil 10 to 15 minutes longer or until desired doneness.*

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Place steak on a cutting board. Slice the steak thinly and serve with baked potato and a salad, if desired.

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Serve and enjoy!

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Tips

For medium-rare (145 F), broil a 1 1/2-inch top round steak for about 26 to 28 minutes. For medium (160 F), broil for about 28 to 30 minutes.
Racks are used in broiling so that the food can heat evenly on all sides. If you don't have a broiler pan with a rack, you can achieve almost the same effect by flipping the steak halfway through cooking.
Simple Marinade for Steak: In a bowl, combine 1/4 cup of balsamic vinegar, 3 tablespoons of Worcestershire sauce, 1/4 cup of soy sauce, 1/3 cup of olive oil, 3 cloves of garlic, minced, 1/4 teaspoon of ground black pepper, and 1 tablespoon of Dijon mustard. Put the steak in a food storage bag or bowl with the marinade ingredients and refrigerate for two to three hours.

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