Oriental Eye Of Round Roast

• 2 lbs beef eye round, trimmed
• 1 tablespoon salad oil
• 1 tablespoon minced garlic
• 1 teaspoon crushed red pepper flakes
• 1/4 cup soy sauce
• 3 tablespoons white vinegar
• 3 tablespoons dry sherry
• 3 tablespoons chopped green onions

1. Butterfly the roast.
2. To butterfly, cut the roast lengthwise through the center to 1/2 inch from bottom- being careful that you don't cut through.
3. In small skillet heat oil over medium high heat, add garlic and red pepper flakes and cook, stirring occasionally, 2 to 3 minutes.
4. Remove from heat and cool slightly.
5. Stir in soy sauce, vinegar, sherry and onions.
6. Place roast in a 1 gallon zip-loc bag and pour in marinade; turn to coat.
7. Put in frig, turning occasionally, 6 to 8 hours or overnight.
8. Preheat broiler; place roast on broiler pan, reserving marinade.
9. Broil 5 inches from heat source, turning once, 20 to 25 minutes for rare.
10. Slice thin and drizzle with reserved marinade.

beef eye round, salad oil, garlic, red pepper, soy sauce, white vinegar, sherry, green onions

Taken from www.food.com/recipe/oriental-eye-of-round-roast-111770 (may not work)