YOUR SOLIN GENERATED RECIPE
Herb-Crusted Eye of Round with Fresh Chimichurri
Enjoy tender, herb-crusted eye of round paired with a vibrant fresh chimichurri sauce. The marinade of herbs and spices gives the beef a robust flavor while the bright, garlicky chimichurri balances the richness perfectly, making it a satisfying meal for any time of the day.
INGREDIENTS
5 ounces Eye of Round Beef
1 tablespoon Olive Oil
1/4 cup Fresh Parsley (chopped)
1 clove Garlic
1 teaspoon Red Wine Vinegar
1/2 teaspoon Dried Oregano
Salt and Pepper to taste
PREPARATION
Preheat a grill or skillet over medium-high heat.
Pat the eye of round dry with a paper towel and season generously with salt, pepper, and dried oregano.
Rub the beef with half of the olive oil to create a crust while sealing in the flavors.
Grill or sear the beef for about 4-5 minutes per side for medium-rare, or adjust cooking time to your preferred doneness.
While the beef is cooking, prepare the fresh chimichurri. In a small bowl, combine chopped parsley, minced garlic, red wine vinegar, and the remaining olive oil. Mix well and season with salt and pepper.
Once cooked, allow the beef to rest for 5 minutes before slicing.
Serve the sliced beef drizzled or topped with the fresh chimichurri sauce.