18 Flavorful Eye of Round Steak Thin Recipes Delicious

Busy weeknights call for quick, delicious solutions, and our roundup of 18 Flavorful Eye of Round Steak Thin Recipes is here to save the day! Perfect for home cooks looking to spice up their dinner routine, these dishes promise maximum flavor with minimal fuss. From sizzling stir-fries to hearty sandwiches, there’s something to satisfy every craving. Ready to transform your meals? Let’s dive into these mouthwatering recipes!

Garlic Butter Thin Eye of Round Steak

Now, let’s dive into creating a mouthwatering Garlic Butter Thin Eye of Round Steak that’s both simple and satisfying. This recipe is perfect for beginners, offering a straightforward path to a delicious meal.

Ingredients

• Thin eye of round steak – 1 lb
• Butter – 4 tbsp
• Garlic – 3 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Remove the steak from the refrigerator and let it sit at room temperature for 20 minutes to ensure even cooking.
2. While the steak rests, mince the garlic cloves finely for even distribution of flavor.
3. Heat a large skillet over medium-high heat until hot, about 2 minutes. Tip: A properly heated skillet is key to achieving a good sear.
4. Add 2 tbsp of butter to the skillet. Once melted, swirl to coat the bottom evenly.
5. Season the steak on both sides with salt and black pepper.
6. Place the steak in the skillet. Cook for 3 minutes on the first side without moving it to develop a crust.
7. Flip the steak and cook for another 3 minutes for medium-rare. Tip: For a more well-done steak, add an additional minute per side.
8. Add the remaining 2 tbsp of butter and minced garlic to the skillet. Tip: Spoon the melted garlic butter over the steak continuously for the last minute of cooking to infuse it with flavor.
9. Remove the steak from the skillet and let it rest for 5 minutes before slicing. This allows the juices to redistribute.

Garlic Butter Thin Eye of Round Steak offers a tender texture with a rich, buttery garlic flavor that’s irresistibly delicious. Serve it sliced over a bed of greens or alongside roasted vegetables for a complete meal.

Pan-Seared Eye of Round Steak with Herbs

Just when you thought a quick, flavorful steak was out of reach on a busy weeknight, this pan-seared eye of round steak with herbs comes to the rescue. It’s a straightforward dish that doesn’t skimp on taste, perfect for beginners eager to impress.

Ingredients

• Eye of round steak – 1 lb
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Fresh rosemary – 1 tbsp, chopped
• Fresh thyme – 1 tbsp, chopped

Instructions

1. Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature for even cooking.
2. Heat a heavy skillet over medium-high heat until very hot, about 3 minutes. Tip: A properly heated pan ensures a good sear.
3. While the pan heats, pat the steak dry with paper towels and season both sides with salt and pepper.
4. Add olive oil to the hot pan, then immediately place the steak in the pan. Sear for 4 minutes without moving it to develop a crust.
5. Flip the steak and add rosemary and thyme around it. Tip: The herbs will infuse the oil, adding flavor to the steak.
6. Continue cooking for another 4 minutes for medium-rare, or until the internal temperature reaches 135°F. Tip: Use a meat thermometer for accuracy.
7. Transfer the steak to a cutting board and let it rest for 5 minutes before slicing against the grain.

Perfectly seared with a herb-infused crust, this steak is juicy and packed with flavor. Serve it sliced over a bed of arugula for a simple, elegant presentation.

Thin Eye of Round Steak with Chimichurri Sauce

Let’s dive into creating a mouthwatering Thin Eye of Round Steak with Chimichurri Sauce, a dish that’s as straightforward as it is flavorful. Perfect for beginners, this recipe will guide you through each step with precision.

Ingredients

• Thin eye of round steak – 1 lb
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Parsley – 1 cup, finely chopped
• Red wine vinegar – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your skillet over medium-high heat until it’s hot enough that a drop of water sizzles upon contact, about 2 minutes.
2. While the skillet heats, pat the steak dry with paper towels to ensure a good sear, then season both sides with salt and black pepper.
3. Add 1 tbsp of olive oil to the skillet, then place the steak in the pan. Cook for 3 minutes on the first side without moving it to get a perfect sear.
4. Flip the steak and cook for another 3 minutes for medium-rare, or until it reaches your desired doneness. Tip: Use a meat thermometer for accuracy; 135°F is medium-rare.
5. Remove the steak from the skillet and let it rest on a cutting board for 5 minutes. This allows the juices to redistribute.
6. While the steak rests, make the chimichurri sauce by combining the minced garlic, chopped parsley, red wine vinegar, and remaining 1 tbsp of olive oil in a small bowl. Stir well to combine.
7. Slice the steak against the grain into thin strips to ensure tenderness, then drizzle with the chimichurri sauce.

Ready to serve, this dish offers a tender steak with a vibrant, herby chimichurri that brightens every bite. Try serving it over a bed of greens for a light, yet satisfying meal.

Asian Marinated Eye of Round Steak Stir-Fry

Asian Marinated Eye of Round Steak Stir-Fry is a dish that brings the vibrant flavors of Asia right to your kitchen, perfect for a quick and satisfying meal. A simple marinade transforms the steak into a tender, flavorful centerpiece for this stir-fry.

Ingredients

• Eye of round steak – 1 lb
• Soy sauce – ¼ cup
• Honey – 2 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated
• Vegetable oil – 2 tbsp
• Broccoli florets – 2 cups
• Red bell pepper – 1, sliced

Instructions

1. In a bowl, combine soy sauce, honey, minced garlic, and grated ginger to make the marinade.
2. Slice the eye of round steak into thin strips against the grain for tenderness.
3. Add the steak strips to the marinade, ensuring each piece is well coated. Let it marinate for at least 30 minutes in the refrigerator.
4. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
5. Remove the steak from the marinade, letting excess drip off, and cook in the skillet for 2-3 minutes per side until browned. Tip: Do not overcrowd the skillet to ensure proper browning.
6. Transfer the cooked steak to a plate and set aside.
7. In the same skillet, add the remaining 1 tbsp of vegetable oil and stir-fry the broccoli florets and sliced red bell pepper for 3-4 minutes until crisp-tender. Tip: Stir constantly for even cooking.
8. Return the steak to the skillet with the vegetables, tossing everything together for 1 minute to combine flavors. Tip: For an extra kick, add a sprinkle of red pepper flakes.

Just like that, you’ve got a dish with the perfect balance of savory and sweet, with the steak being irresistibly tender and the vegetables adding a delightful crunch. Serve it over a bed of steamed rice or noodles for a complete meal that’s sure to impress.

Thin Eye of Round Steak Tacos with Avocado Salsa

Alright, let’s dive into making these delicious Thin Eye of Round Steak Tacos with Avocado Salsa. A perfect blend of tender steak and creamy avocado salsa, this dish is sure to impress with its simplicity and flavor.

Ingredients

• Thin eye of round steak – 1 lb
• Avocado – 1, diced
• Tomato – 1, diced
• Lime – 1, juiced
• Cilantro – ¼ cup, chopped
• Salt – ½ tsp
• Pepper – ¼ tsp
• Olive oil – 1 tbsp
• Corn tortillas – 8

Instructions

1. Heat a skillet over medium-high heat and add olive oil.
2. Season the steak with salt and pepper, then place it in the skillet. Cook for 3 minutes on each side for medium-rare, or until desired doneness.
3. Remove the steak from the skillet and let it rest for 5 minutes before slicing thinly against the grain.
4. In a bowl, combine diced avocado, tomato, lime juice, and cilantro to make the salsa. Season with a pinch of salt.
5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
6. Assemble the tacos by placing slices of steak on each tortilla and topping with avocado salsa.

For an extra tip, let the steak come to room temperature before cooking for even doneness. Another tip is to use a sharp knife for slicing the steak to ensure clean cuts. Lastly, warming the tortillas makes them more pliable and enhances their flavor. Freshly made, these tacos offer a delightful contrast between the juicy steak and the creamy, tangy salsa. Serve them with a side of charred corn or a crisp salad for a complete meal.

Grilled Eye of Round Steak with Rosemary

Yearning for a simple yet flavorful steak dinner? Grilled Eye of Round Steak with Rosemary is a straightforward dish that brings out the best in a budget-friendly cut of meat, perfect for a summer evening.

Ingredients

• Eye of round steak – 1 lb
• Fresh rosemary – 2 tbsp, chopped
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, aiming for a temperature of 375°F to 400°F.
2. While the grill heats, pat the steak dry with paper towels to ensure a good sear.
3. Rub the steak evenly with olive oil, then season both sides with salt, pepper, and chopped rosemary.
4. Place the steak on the grill and cook for 4-5 minutes on the first side for a medium-rare doneness.
5. Flip the steak using tongs and cook for another 4-5 minutes on the second side.
6. Remove the steak from the grill and let it rest on a cutting board for 5 minutes before slicing. This allows the juices to redistribute.
7. Slice the steak against the grain into thin strips for maximum tenderness.

Succulent and aromatic, this grilled eye of round steak offers a delightful chew with the earthy tones of rosemary shining through. Serve it atop a crisp salad or alongside roasted vegetables for a complete meal.

Quick Thin Eye of Round Steak Fajitas

Fajitas are a fantastic way to enjoy a quick and flavorful meal, especially when you’re short on time but crave something delicious. This recipe for Quick Thin Eye of Round Steak Fajitas is straightforward and perfect for beginners, guiding you through each step to ensure a tasty outcome.

Ingredients

• Thin eye of round steak – 1 lb
• Vegetable oil – 2 tbsp
• Fajita seasoning – 2 tbsp
• Bell peppers (mixed colors) – 2, sliced
• Onion – 1 large, sliced
• Flour tortillas – 8

Instructions

1. Heat a large skillet over medium-high heat and add 1 tbsp of vegetable oil.
2. Season the steak evenly with 1 tbsp of fajita seasoning.
3. Add the steak to the skillet and cook for 3 minutes per side for medium-rare, or until desired doneness. Tip: Let the steak rest for 5 minutes before slicing to retain juices.
4. Remove the steak from the skillet and set aside. Add the remaining 1 tbsp of oil to the skillet.
5. Add the sliced bell peppers and onion to the skillet, seasoning with the remaining 1 tbsp of fajita seasoning. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp. Tip: High heat ensures vegetables get a nice char without becoming mushy.
6. Slice the steak thinly against the grain. Tip: Cutting against the grain makes the steak more tender.
7. Warm the tortillas according to package instructions.
8. Serve the steak and vegetables on warmed tortillas.

Absolutely delightful, these fajitas boast a perfect balance of tender steak and crisp vegetables, all wrapped in a soft tortilla. For an extra kick, serve with a side of spicy salsa or a dollop of sour cream.

Eye of Round Steak with Mushroom Gravy

Yearning for a hearty, comforting meal that’s both simple to make and delicious? This Eye of Round Steak with Mushroom Gravy is a classic dish that brings together tender beef and rich, savory gravy in a way that’s sure to satisfy.

Ingredients

• Eye of round steak – 1.5 lbs
• Mushrooms – 8 oz, sliced
• Beef broth – 2 cups
• Flour – 2 tbsp
• Butter – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 350°F.
2. Season the eye of round steak with salt and black pepper on both sides.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Sear the steak for 3-4 minutes on each side until a golden-brown crust forms.
5. Transfer the steak to a baking dish and bake in the preheated oven for 25 minutes for medium-rare.
6. In the same skillet, melt butter over medium heat.
7. Add sliced mushrooms and cook until they release their juices and become golden, about 5 minutes.
8. Sprinkle flour over the mushrooms and stir to coat evenly.
9. Gradually add beef broth, stirring constantly to prevent lumps, and bring to a simmer.
10. Cook the gravy for 5 minutes until thickened, then season with salt and pepper to taste.
11. Remove the steak from the oven and let it rest for 5 minutes before slicing.
12. Serve the sliced steak topped with mushroom gravy.

Lusciously tender and packed with umami flavors, this dish pairs wonderfully with mashed potatoes or steamed green beans for a complete meal. The mushroom gravy adds a luxurious touch that elevates the humble eye of round steak to something truly special.

Thin Eye of Round Steak with Balsamic Glaze

Just when you thought round steak couldn’t get any better, this thin eye of round steak with balsamic glaze comes along to prove you wrong. Perfect for a quick yet elegant dinner, this dish combines simplicity with sophistication in every bite.

Ingredients

• Thin eye of round steak – 1 lb
• Balsamic vinegar – ¼ cup
• Honey – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your skillet over medium-high heat for 2 minutes until hot.
2. Season both sides of the steak with salt and black pepper evenly.
3. Add olive oil to the skillet, then place the steak in the skillet. Cook for 3 minutes on the first side without moving it to get a good sear.
4. Flip the steak and cook for another 3 minutes on the other side for medium-rare. Adjust time for desired doneness.
5. Remove the steak from the skillet and let it rest on a plate for 5 minutes. Tip: Resting allows juices to redistribute, making the steak juicier.
6. In the same skillet, lower the heat to medium and add balsamic vinegar and honey. Stir continuously for 2 minutes until the mixture thickens slightly. Tip: Watch closely to prevent burning.
7. Slice the steak against the grain into thin strips. Tip: Cutting against the grain ensures tenderness.
8. Drizzle the balsamic glaze over the sliced steak and serve immediately.

Best enjoyed when the steak’s tenderness meets the glaze’s sweet and tangy profile. Try serving it over a bed of arugula for a peppery contrast or alongside roasted vegetables for a hearty meal.

Spicy Cajun Eye of Round Steak Skillet

Out of all the hearty, flavor-packed dishes you can whip up in a skillet, this Spicy Cajun Eye of Round Steak is a standout for its simplicity and depth of flavor. Let’s break it down step by step to ensure you nail it on the first try.

Ingredients

• Eye of round steak – 1 lb
• Cajun seasoning – 2 tbsp
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Chicken broth – ½ cup

Instructions

1. Preheat your skillet over medium-high heat for 2 minutes until it’s hot enough that a drop of water sizzles upon contact.
2. While the skillet heats, rub the eye of round steak evenly with Cajun seasoning on all sides.
3. Add olive oil to the skillet, then place the seasoned steak in the skillet. Sear for 3 minutes on each side for a medium-rare finish, adjusting time based on your preference.
4. Remove the steak from the skillet and let it rest on a plate. Tip: Resting allows the juices to redistribute, ensuring a moist steak.
5. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
6. Pour in chicken broth to deglaze the skillet, scraping up any browned bits from the bottom with a wooden spoon. Tip: These bits are packed with flavor, so don’t skip this step.
7. Return the steak to the skillet, spooning the broth mixture over it. Cover and simmer for 5 minutes to infuse the steak with the garlic and broth flavors.
8. Remove from heat and let the steak sit covered for 2 minutes before slicing against the grain. Tip: Slicing against the grain ensures each piece is tender.

Flavorful and tender, this steak boasts a perfect balance of spice and savoriness. Serve it sliced over a bed of creamy mashed potatoes or alongside crisp green beans for a complete meal.

Eye of Round Steak with Garlic Parmesan Butter

Just when you thought steak couldn’t get any better, this Eye of Round Steak with Garlic Parmesan Butter comes along to prove you wrong. Perfect for a cozy dinner, this recipe combines simplicity with gourmet flavors, making it a must-try for any home chef.

Ingredients

• Eye of round steak – 1 lb
• Butter – 4 tbsp
• Garlic – 2 cloves, minced
• Parmesan cheese – ¼ cup, grated
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the steak.
2. Season the eye of round steak evenly with salt and black pepper on both sides.
3. Heat a skillet over medium-high heat and add 2 tbsp of butter. Once melted, sear the steak for 3 minutes on each side for a perfect crust.
4. Transfer the skillet to the preheated oven and bake for 10 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C).
5. While the steak bakes, mix the remaining 2 tbsp of butter, minced garlic, and grated Parmesan cheese in a small bowl.
6. Remove the steak from the oven and let it rest for 5 minutes. This allows the juices to redistribute, ensuring a moist steak.
7. Top the rested steak with the garlic Parmesan butter, letting it melt over the warm steak before serving.

Lusciously tender with a rich, buttery garlic flavor, this steak is a showstopper. Serve it sliced over a bed of arugula for a light contrast or alongside roasted potatoes for a hearty meal.

Thin Eye of Round Steak and Vegetable Kebabs

Now, let’s dive into making Thin Eye of Round Steak and Vegetable Kebabs, a dish that’s as fun to prepare as it is to eat. Perfect for beginners, this recipe will guide you through each step to ensure delicious results.

Ingredients

• Thin eye of round steak – 1 lb
• Bell peppers – 2, cut into 1-inch pieces
• Red onion – 1, cut into 1-inch pieces
• Olive oil – 2 tbsp
• Soy sauce – 2 tbsp
• Garlic powder – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Cut the thin eye of round steak into 1-inch strips, ensuring they’re uniform for even cooking.
3. In a large bowl, mix olive oil, soy sauce, garlic powder, and black pepper to create the marinade.
4. Add the steak strips to the marinade, coating them evenly, and let sit for 10 minutes to absorb the flavors.
5. Thread the marinated steak strips, bell peppers, and red onion pieces onto skewers, alternating between meat and vegetables.
6. Place the kebabs on the preheated grill, cooking for 3-4 minutes on each side for medium-rare, or until desired doneness.
7. Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
8. Tip: Leave a small space between each piece on the skewer to ensure even cooking.
9. Tip: Let the kebabs rest for 5 minutes after grilling to allow the juices to redistribute.

Juicy and flavorful, these kebabs offer a perfect balance of tender steak and crisp vegetables. Serve them over a bed of rice or with a side of your favorite dipping sauce for an extra kick.

Eye of Round Steak with Red Wine Reduction

First, let’s tackle a classic that’s both elegant and approachable: the Eye of Round Steak with Red Wine Reduction. This dish combines the robust flavors of beef with the sophisticated touch of a red wine sauce, perfect for a cozy dinner that feels special.

Ingredients

• Eye of round steak – 1 lb
• Red wine – 1 cup
• Butter – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the steak.
2. Season the eye of round steak evenly with salt and black pepper on both sides.
3. Heat a skillet over medium-high heat and add 1 tbsp of butter. Once melted, sear the steak for 3 minutes on each side for a perfect crust.
4. Transfer the skillet to the preheated oven and cook for 10 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C).
5. Remove the steak from the skillet and let it rest on a plate for 5 minutes. This allows the juices to redistribute.
6. In the same skillet, add the red wine over medium heat, scraping up any browned bits for extra flavor. Reduce the wine by half, about 5 minutes.
7. Stir in the remaining 1 tbsp of butter until the sauce is glossy and slightly thickened.
8. Slice the steak against the grain and serve drizzled with the red wine reduction.

Velvety and rich, the red wine reduction complements the lean eye of round steak beautifully. For an extra touch, serve with roasted vegetables or a creamy mashed potato to soak up the delicious sauce.

Thin Eye of Round Steak with Lemon Pepper Seasoning

Kickstart your culinary journey with this simple yet flavorful Thin Eye of Round Steak recipe, perfect for a quick and satisfying meal. Let’s dive into the methodical process of creating this dish, ensuring every step is clear and manageable for beginners.

Ingredients

• Thin eye of round steak – 1 lb
• Lemon pepper seasoning – 2 tbsp
• Olive oil – 2 tbsp

Instructions

1. Preheat your skillet over medium-high heat for 2 minutes until hot.
2. While the skillet heats, evenly coat both sides of the steak with lemon pepper seasoning.
3. Add olive oil to the skillet, swirling to coat the bottom evenly.
4. Place the seasoned steak in the skillet, cooking for 3 minutes on the first side without moving to achieve a good sear.
5. Flip the steak and cook for an additional 2 minutes for medium-rare, or adjust time to reach desired doneness.
6. Remove the steak from the skillet and let it rest on a plate for 5 minutes before slicing to retain juices.

This Thin Eye of Round Steak boasts a zesty lemon pepper crust with a tender, juicy interior. Try serving it sliced over a bed of greens or alongside roasted vegetables for a complete meal.

Eye of Round Steak Sandwich with Caramelized Onions

Kickstart your culinary journey with this simple yet flavorful Eye of Round Steak Sandwich with Caramelized Onions. Perfect for a quick lunch or a hearty dinner, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• Eye of round steak – 1 lb
• Olive oil – 2 tbsp
• Onion – 1 large, sliced
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Hoagie rolls – 4

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium heat until shimmering, about 2 minutes.
2. Add sliced onion to the skillet, stirring occasionally, until golden brown and caramelized, about 15 minutes. Tip: Lower the heat if onions are browning too quickly.
3. Season the eye of round steak with salt and black pepper on both sides.
4. Heat the remaining 1 tbsp olive oil in a separate skillet over high heat until very hot, about 1 minute.
5. Sear the steak for 3 minutes per side for medium-rare, or until desired doneness. Tip: Let the steak rest for 5 minutes before slicing to retain juices.
6. Slice the steak thinly against the grain. Tip: Slicing against the grain ensures tenderness.
7. Toast the hoagie rolls lightly, if desired.
8. Assemble the sandwiches by layering sliced steak and caramelized onions on the rolls.

Mouthwatering and satisfying, this sandwich boasts tender steak paired with sweet caramelized onions. Serve it with a side of crispy fries or a fresh salad for a complete meal.

Thin Eye of Round Steak with Garlic and Thyme

Now, let’s dive into preparing a simple yet flavorful dish that’s perfect for a quick dinner. This recipe focuses on maximizing flavor with minimal ingredients, making it ideal for beginners.

Ingredients

• Thin eye of round steak – 1 lb
• Garlic – 3 cloves, minced
• Fresh thyme – 1 tbsp
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat a skillet over medium-high heat for 2 minutes until hot.
2. While the skillet heats, pat the steak dry with paper towels to ensure a good sear.
3. Rub the steak with minced garlic, thyme, salt, and pepper on both sides.
4. Add olive oil to the skillet, then place the steak in the pan. Cook for 3 minutes without moving to get a golden crust.
5. Flip the steak and cook for another 3 minutes for medium-rare. For well-done, cook for 5 minutes.
6. Remove the steak from the skillet and let it rest on a cutting board for 5 minutes before slicing.

The steak will be juicy with a fragrant garlic and thyme crust. Serve it sliced over a bed of greens or alongside roasted vegetables for a complete meal.

Eye of Round Steak with Creamy Horseradish Sauce

Here’s a straightforward guide to preparing a succulent Eye of Round Steak with Creamy Horseradish Sauce, perfect for a hearty meal. Handling this cut with care ensures tenderness, so let’s dive into the process.

Ingredients

• Eye of round steak – 1 lb
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Heavy cream – ½ cup
• Prepared horseradish – 2 tbsp

Instructions

1. Preheat your oven to 375°F to ensure it’s ready for the steak.
2. Season the eye of round steak evenly with salt and black pepper on both sides.
3. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the steak for 3 minutes on each side to develop a rich, brown crust.
5. Transfer the skillet to the preheated oven and roast for 10 minutes for medium-rare, or until the internal temperature reaches 135°F.
6. Remove the steak from the oven and let it rest on a cutting board for 5 minutes to allow the juices to redistribute.
7. While the steak rests, whisk together heavy cream and prepared horseradish in a small bowl until smooth.
8. Slice the steak against the grain into thin strips to ensure tenderness.
9. Serve the sliced steak with the creamy horseradish sauce drizzled on top or on the side.

Best enjoyed when the steak’s robust flavors meet the sharp, creamy sauce, creating a delightful contrast. Pair it with roasted vegetables or a crisp salad for a complete meal.

Thin Eye of Round Steak with Chimichurri and Grilled Vegetables

Begin by preheating your grill to a medium-high heat of 400°F to ensure those perfect grill marks and a juicy interior for your thin eye of round steak.

Ingredients

• Thin eye of round steak – 1 lb
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic – 2 cloves, minced
• Parsley – ½ cup, finely chopped
• Oregano – 1 tbsp, finely chopped
• Red wine vinegar – 2 tbsp
• Red pepper flakes – ¼ tsp
• Zucchini – 1, sliced
• Bell pepper – 1, sliced

Instructions

1. Preheat your grill to 400°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. While the grill heats, rub the steak with 1 tbsp olive oil, then season both sides evenly with salt and black pepper.
3. Place the steak on the grill and cook for 3 minutes per side for medium-rare, or until it reaches an internal temperature of 135°F.
4. As the steak cooks, toss the zucchini and bell pepper slices with the remaining 1 tbsp olive oil and a pinch of salt.
5. After flipping the steak, add the vegetables to the grill, cooking them for 4-5 minutes until they’re tender and have visible grill marks.
6. While the steak and vegetables grill, mix the minced garlic, parsley, oregano, red wine vinegar, and red pepper flakes in a small bowl to make the chimichurri.
7. Once everything is cooked, let the steak rest for 5 minutes before slicing against the grain to ensure tenderness.
8. Serve the sliced steak with the grilled vegetables on the side and drizzle the chimichurri over the top.

Savory and vibrant, this dish combines the robust flavors of grilled steak with the fresh, herby kick of chimichurri. The grilled vegetables add a smoky sweetness that balances the meal perfectly. Try serving it over a bed of quinoa for an extra protein boost.

Summary

Now that you’ve explored these 18 flavorful Eye of Round Steak thin recipes, it’s clear there’s no shortage of delicious ways to enjoy this versatile cut. Whether you’re craving something quick, hearty, or packed with global flavors, there’s a recipe here for you. We’d love to hear which ones become your favorites—drop us a comment below and don’t forget to share the love by pinning this article on Pinterest!