Spiced Lime-Marinated Eye Of Round Steaks - The Spruce Eats

• A bright lime, cumin, and coriander marinade helps tenderize lean eye of round steak.
• Marinating and grilling transform a tough beef cut into juicy, flavorful steaks.
• The finished steaks pair well with fresh sides or can be sliced for salads.

With a hint of Cuban flavors, this grilled steak recipe brings together the brightness of lime with the earthiness of cumin and coriander. The meat called for is eye of round, which can be tough, but when marinated and grilled to medium-rare, the result is tender and flavorful.

Serve the grilled steaks with grilled potatoes, french fries, potato salad, or rice pilaf. Grilled asparagus or sweet corn would also go well with this cookout-friendly food. Or slice the meat and serve it in a fresh Thai beef salad.

What Is Eye of Round Steak?

An eye of round steak is cut from an eye of round roast. It has a small amount of (if any) fat marbling, making it a lean piece of meat. Less fat means the meat is tougher and can easily become dry if overcooked. Because eye of round is a lesser-known cut, it is more affordable and a good choice when on a budget.

Eye of round is a lean cut of beef from the hind leg of the cow that runs from the rump to the ankle. Because the leg meat has been toughened by exercise, it is full of connective tissue and less tender than other cuts of beef. To break down the connective tissue, marinating the meat for 30 minutes before cooking and cooking to medium rare is key.

Tips for Making Eye of Round Steak Recipe

• Make it zesty - The acid in the lime juice helps break down the tough tissues in the meat, so make sure not to skimp on the citrus.
• Don't over cook - Although medium-rare (an internal temperature of 145 F before resting) is best for tough cuts of meat, professional kitchens use a temperature of 120 F to 130 F to prevent overcooking.

What You'll Need to Make This Eye of Round Steaks Recipe A Handy Dandy Citrus Juicer A Great Grill A Sharp Chef's Knife

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