Butterflied Eye Round Roast Recipe

• 1 x beef eye round roast (approx. 3 pounds)
• 1/4 c. EACH red wine vinegar and water
• 2 Tbsp. extra virgin olive oil
• 2 clv garlic, chopped
• 1 Tbsp. minced fresh thyme Or possibly 1 teaspoon dry thyme leaves
• 1/2 tsp crushed red pepper

1. Directions:Butterfly beef eye round roast by cutting horizontally through the center (parallel to surface of meat), the length and width of roast.
2. Don't CUT THROUGH OPPOSITE SIDE OF ROAST.
3. Open meat and lay flat.
4. Combine vinegar, water, oil, garlic, thyme and red pepper.
5. Place beef roast in plastic bag, add in vinegar mix, turning to coat roast.
6. Close bag securely; marinate in refrigerator 6 to 8 hrs (or possibly overnight, if you like), turning occasionally.
7. Remove roast from marinade; reserve marinade.
8. Place beef on rack in broiler pan so surface of meat is 5 to 7 inches from heat source.
9. Broil 20 to 25 min to desired doneness (rare or possibly medium), turning and basting with reserved marinade occasionally.
10. Tent with foil and allow roast to stand 10 to 15 min in hot place before carving.
11. Carve roast into thin slices.
12. Note: A beef eye round roast will yield four 3-oz cooked servings per lb..

beef, red wine vinegar, extra virgin olive oil, garlic, fresh thyme, red pepper

Taken from cookeatshare.com/recipes/butterflied-eye-round-roast-95750 (may not work)