Eye of Round Steak Salad

Sides, Soups, Salads

It all starts with fresh, friends!  Fresh lettuce, fresh tomatoes, fresh cilantro (all from my gardens, I am proud to say!!)  Top this with eye of round steak.  Eye of round is a lean, protein packed meat.  Low in fat and high in protein, this is one of my favorite steaks!  It can be a little difficult to cook because it is so lean.   Tenderize the steaks with a meat mallet.   Marinate with lemon juice, red wine, spices and grill to a nice medium rare!  Slice thinly and top this wonderful salad with lovely, healthy, lean beef! Top with a dressing of your choice, or if you are like me,  no dressing at all!  I love the taste of the fresh veggies, home-grown lettuce and flavorful steak!  This is one healthy and lean summer meal!  When the weather is super hot and you don’t feel like fussing, try this salad!  6 Servings


Eye of Round Steak Salad

6   8 Oz.  Eye of Round Fillets

1/2 Cup Lemon Juice

2/3 Cup Dry Red Wine

1 Tsp. Garlic Powder

1 Tsp. Onion Powder

2 Tsp. Black Pepper

3 Tbsp. Dried Oregano

1 Tsp. Sea Salt

8 Cups Lettuce, torn

1 Bunch Cilantro

2 Large Ripe Tomatoes

1 Can Black Olives

3/4 Cup Dried Cranberries

With a meat mallet, tenderize eye of round fillets.  In a large bowl, whisk together lemon juice, red wine and spices.  Add steaks and turn to coat.  Let stand for 3 to 4 hours.

Tear lettuce into bite sized pieces.  Rinse well and place in large bowl. Rinse cilantro and roughly chop.  Add to bowl.

Wash and slice tomatoes and add to lettuce bowl.  Add cranberries; drain olives and add to bowl.

Heat grill to high.   Grill steaks for about 5 minutes per side until well charred on both sides.  Move to cooler side of grill and cook for another 4 to 5 minutes per side until steaks register 125 degrees for medium rare.

Transfer steaks to a cutting board and with a sharp knife, slice thinly.

Top salad with grilled steak.  6 Servings