Pressed for time but craving something delicious? You’re in luck! Eye of round steaks are the unsung heroes of quick, savory dinners. In this roundup, we’ve gathered 18 mouthwatering recipes that transform these lean cuts into flavorful meals in no time. Get ready to discover easy, satisfying dishes that will become your new weeknight favorites. Let’s dive in and make dinner exciting again!
Garlic Butter Eye of Round Thin Steak
Ditch the complicated steak recipes—this garlic butter eye of round thin steak is your new weeknight hero. Ready in minutes, it delivers restaurant-quality flavor without the fuss. Perfect for when you want something impressive but effortless.
Serving: 2 | Pre Time: 5 minutes | Cooking Time: 10 minutes
Ingredients
– 2 eye of round thin steaks (about 1/2 inch thick each)
– 1 tsp kosher salt
– 1/2 tsp black pepper, freshly ground
– 1 tbsp olive oil, or any neutral oil
– 4 tbsp unsalted butter, divided
– 4 garlic cloves, minced
– 1 tbsp fresh parsley, chopped
– 1/2 tsp red pepper flakes, optional for heat
Instructions
1. Pat the steaks completely dry with paper towels to ensure a good sear.
2. Season both sides of the steaks evenly with kosher salt and black pepper.
3. Heat a large skillet over medium-high heat for 2 minutes until hot.
4. Add olive oil to the skillet and swirl to coat the bottom.
5. Place the steaks in the skillet and cook for 2 minutes without moving them to develop a crust.
6. Flip the steaks using tongs and cook for another 2 minutes for medium-rare, or adjust time for desired doneness.
7. Transfer the steaks to a plate and loosely tent with foil to rest.
8. Reduce the heat to medium and add 2 tablespoons of butter to the same skillet.
9. Add minced garlic to the melted butter and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
10. Stir in the remaining 2 tablespoons of butter, chopped parsley, and red pepper flakes if using, until the butter is fully melted and combined.
11. Return the steaks and any accumulated juices to the skillet, spooning the garlic butter sauce over them for 1 minute to warm through.
12. Remove from heat and serve immediately.
You’ll love the tender, juicy texture of the steak paired with that rich, aromatic garlic butter sauce. Try slicing it thin and serving over a bed of creamy mashed potatoes or alongside crispy roasted vegetables for a complete meal that feels indulgent yet simple.
Pan-Seared Eye of Round Steak with Mushroom Sauce
Omit the fancy steakhouse—this pan-seared eye of round with mushroom sauce brings big flavor home. Grab your skillet and let’s make a weeknight dinner that feels indulgent without the fuss. Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs eye of round steak, cut into 4 equal portions (about 1-inch thick)
– 1 tsp kosher salt
– ½ tsp black pepper
– 2 tbsp olive oil (or any neutral oil)
– 8 oz cremini mushrooms, sliced (white mushrooms work too)
– 3 cloves garlic, minced
– 1 cup beef broth
– ½ cup heavy cream
– 1 tbsp Worcestershire sauce
– 1 tbsp unsalted butter
– 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
1. Pat the steaks completely dry with paper towels—this ensures a good sear.
2. Season both sides of the steaks evenly with the salt and pepper.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the steaks to the hot skillet and sear without moving for 4–5 minutes per side, until a deep brown crust forms and the internal temperature reaches 135°F for medium-rare.
5. Transfer the steaks to a plate, tent loosely with foil, and let rest for 10 minutes—this keeps the juices inside.
6. In the same skillet over medium heat, add the mushrooms and cook for 5–7 minutes, stirring occasionally, until they release their liquid and turn golden brown.
7. Add the minced garlic and cook for 1 minute, just until fragrant to avoid burning.
8. Pour in the beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan for extra flavor.
9. Stir in the heavy cream and Worcestershire sauce, then simmer for 3–5 minutes until the sauce thickens slightly.
10. Remove the skillet from the heat and swirl in the butter until melted and glossy.
11. Slice the rested steaks against the grain into thin strips for maximum tenderness.
12. Plate the sliced steak, spoon the mushroom sauce generously over the top, and garnish with parsley if desired.
Make this dish your own by serving it over creamy mashed potatoes or buttery egg noodles to soak up every drop of that rich sauce. The steak stays juicy with a savory crust, while the mushrooms add an earthy depth that’s downright comforting.
Eye of Round Steak Stir-Fry with Vegetables
Let’s transform that tough eye of round into a tender, flavor-packed stir-fry in under 30 minutes. This budget-friendly cut gets a quick marinade, then sizzles with crisp veggies for a complete, satisfying meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1.5 lbs eye of round steak, sliced thinly against the grain (freeze for 15 minutes for easier slicing)
– 2 tbsp soy sauce, or tamari for gluten-free
– 1 tbsp cornstarch
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 3 tbsp vegetable oil, or any neutral oil, divided
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 large bell pepper, any color, sliced into strips
– 1 medium onion, sliced
– 2 cups broccoli florets
– 1/4 cup water or beef broth
– 1 tsp sugar
– 2 green onions, sliced for garnish
Instructions
1. In a medium bowl, combine the sliced steak, soy sauce, cornstarch, rice vinegar, and sesame oil. Toss until evenly coated and let marinate for 10 minutes.
2. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
3. Add the marinated steak in a single layer, working in batches if needed to avoid overcrowding. Cook undisturbed for 2 minutes to develop a sear.
4. Flip the steak pieces and cook for another 1-2 minutes until browned but not fully cooked through. Transfer to a clean plate.
5. Add the remaining 2 tablespoons of vegetable oil to the same wok over high heat.
6. Add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
7. Add the sliced bell pepper, onion, and broccoli florets. Stir-fry for 4-5 minutes until the vegetables are crisp-tender and bright in color.
8. Pour in the 1/4 cup of water or broth and immediately cover the wok with a lid. Let the vegetables steam for 1 minute to finish cooking.
9. Return the cooked steak and any accumulated juices to the wok with the vegetables.
10. Sprinkle the sugar over the mixture. Toss everything together and cook for 1 final minute to combine flavors and heat the steak through.
11. Remove from heat and garnish with sliced green onions.
Here’s your reward: tender, savory steak with a perfect sear, paired with crisp-tender vegetables that still have a bite. The quick marinade and high-heat cooking ensure the lean cut stays juicy. Heap it over steamed rice or cauliflower rice for a complete, protein-packed dinner that feels anything but basic.
Balsamic Glazed Eye of Round Thin Steak
Viral-worthy and surprisingly simple, this balsamic-glazed steak transforms an affordable cut into a showstopper. Get ready for a sweet, tangy, and savory bite that cooks in minutes.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb eye of round thin steak (about 1/4-inch thick)
– 2 tbsp olive oil (or any neutral oil)
– 1/2 cup balsamic vinegar
– 2 tbsp honey (adjust to taste)
– 2 cloves garlic, minced
– 1 tsp dried thyme (or fresh if available)
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Pat the steak dry with paper towels to ensure a good sear.
2. Season both sides of the steak evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the steak to the skillet in a single layer, working in batches if needed to avoid overcrowding.
5. Sear the steak for 2-3 minutes per side until a golden-brown crust forms and it reaches an internal temperature of 135°F for medium-rare.
6. Remove the steak from the skillet and let it rest on a plate, tented loosely with foil.
7. Reduce the heat to medium and add minced garlic to the same skillet, cooking for 30 seconds until fragrant.
8. Pour in balsamic vinegar and honey, stirring to combine and scrape up any browned bits from the pan.
9. Simmer the glaze for 5-7 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
10. Stir in dried thyme and return the steak to the skillet, turning to coat evenly in the glaze.
11. Slice the steak against the grain into thin strips for maximum tenderness.
12. Drizzle any remaining glaze over the sliced steak before serving.
Flavor-packed and tender, this steak boasts a sticky-sweet glaze with a tangy kick from the balsamic. Serve it over creamy mashed potatoes or a crisp arugula salad for a complete meal that feels gourmet without the fuss.
Eye of Round Steak Tacos with Lime Crema
Brace for flavor bombs—these tacos transform budget-friendly eye of round into juicy, spice-rubbed perfection. Slice it thin, sear it hot, and drown it in zesty lime crema for a weeknight win that’ll have everyone grabbing seconds. No fancy skills needed, just big, bold taste in every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb eye of round steak, thinly sliced against the grain
– 8 small corn tortillas
– 1/2 cup sour cream
– 2 tbsp fresh lime juice (about 1 lime)
– 1 tbsp olive oil, or any neutral oil
– 1 tsp chili powder
– 1/2 tsp ground cumin
– 1/2 tsp garlic powder
– 1/4 tsp smoked paprika
– Salt, adjust to taste
– Fresh cilantro, chopped, for garnish
– 1/4 cup diced red onion, for garnish
Instructions
1. In a small bowl, whisk together sour cream and lime juice until smooth to make the lime crema; set aside in the refrigerator.
2. Pat the eye of round steak slices completely dry with paper towels to ensure a good sear.
3. In a separate bowl, combine chili powder, cumin, garlic powder, smoked paprika, and 1/2 tsp salt; rub this spice mixture evenly onto all sides of the steak slices.
4. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add the seasoned steak slices in a single layer, working in batches if needed to avoid overcrowding.
6. Sear the steak for 2-3 minutes per side, or until browned and cooked through to an internal temperature of 145°F for medium.
7. Transfer the cooked steak to a plate and let it rest for 5 minutes to allow juices to redistribute.
8. While the steak rests, warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and lightly toasted.
9. Assemble tacos by placing sliced steak onto each tortilla, then drizzle generously with lime crema.
10. Top with diced red onion and chopped cilantro for freshness and crunch.
11. Serve immediately while warm. A tender, spice-kissed steak pairs with the cool, tangy crema for a dynamic texture contrast. Amp up the crunch by adding shredded cabbage or serve alongside charred corn for a full fiesta plate—these tacos disappear fast, so make extra!
Quick Eye of Round Steak and Onion Skillet
A weeknight dinner hero that’s faster than takeout. Grab your skillet—this eye of round steak gets seared to juicy perfection, then tossed with sweet caramelized onions for a one-pan wonder that’s seriously satisfying.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs eye of round steak, sliced ¼-inch thick against the grain (for tenderness)
– 2 large yellow onions, thinly sliced (about 3 cups)
– 2 tbsp olive oil, or any neutral oil
– 3 cloves garlic, minced
– 2 tbsp soy sauce
– 1 tbsp Worcestershire sauce
– 1 tsp smoked paprika
– ½ tsp black pepper
– ½ tsp salt, adjust to taste
– 2 tbsp unsalted butter
– Fresh parsley, chopped (for garnish)
Instructions
1. Pat the sliced eye of round steak completely dry with paper towels—this ensures a better sear.
2. Season the steak evenly on both sides with salt, black pepper, and smoked paprika.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Add the steak slices in a single layer, working in batches if needed to avoid overcrowding. Sear for 2–3 minutes per side until browned and cooked through, then transfer to a plate.
5. Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet.
6. Add the sliced onions and cook, stirring occasionally, for 8–10 minutes until soft and golden brown.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Pour in the soy sauce and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet.
9. Return the seared steak and any accumulated juices to the skillet, tossing to coat everything evenly.
10. Remove from heat and stir in the butter until melted and glossy.
11. Garnish with chopped fresh parsley before serving.
Unbelievably tender steak meets sweet, savory onions in a rich, buttery sauce that clings to every bite. Serve it over mashed potatoes to soak up the juices, or stuff it into warm tortillas for a quick steak taco twist.
Eye of Round Steak Sandwich with Caramelized Onions
Every sandwich deserves a hero cut—this one gets eye of round steak, seared to juicy perfection and piled high with sweet caramelized onions. Grab your skillet and let’s build a handheld feast that’s bold, savory, and totally crave-worthy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb eye of round steak, about 1-inch thick (pat dry with paper towels for better searing)
– 2 large yellow onions, thinly sliced (use a mandoline for even slices)
– 4 hoagie rolls, split (toast lightly for extra crunch)
– 2 tbsp olive oil (or any neutral oil)
– 2 tbsp unsalted butter
– 1 tbsp Worcestershire sauce
– 1 tsp garlic powder
– 1 tsp smoked paprika
– ½ tsp kosher salt
– ¼ tsp black pepper, freshly ground
– 4 slices provolone cheese (substitute with Swiss or cheddar)
Instructions
1. Season the steak on both sides with garlic powder, smoked paprika, kosher salt, and black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the steak for 4–5 minutes per side until a deep brown crust forms and internal temperature reaches 135°F for medium-rare.
4. Transfer the steak to a cutting board, tent loosely with foil, and let rest for 10 minutes—this keeps juices locked in.
5. While the steak rests, reduce skillet heat to medium-low and add remaining 1 tbsp olive oil and butter.
6. Add sliced onions to the skillet and cook, stirring occasionally, for 15–20 minutes until golden brown and caramelized.
7. Stir in Worcestershire sauce during the last 2 minutes of cooking to boost umami flavor.
8. Slice the rested steak thinly against the grain for maximum tenderness.
9. Preheat your broiler to high and place split hoagie rolls on a baking sheet, cut-side up.
10. Broil rolls for 1–2 minutes until lightly toasted, watching closely to prevent burning.
11. Layer sliced steak and caramelized onions evenly onto the bottom halves of the toasted rolls.
12. Top each sandwich with a slice of provolone cheese and return to the broiler for 1 minute until cheese is melted and bubbly.
13. Cap with the top halves of the rolls and serve immediately.
A tender, juicy steak meets sweet, slow-cooked onions in every bite, with melted provolone adding a creamy finish. Serve these sandwiches with crispy potato wedges or a simple side salad for a complete meal that’s perfect for weeknights or game-day gatherings.
Herb-Marinated Eye of Round Thin Steak
Every home cook needs a showstopper steak that’s fast, flavorful, and foolproof. Enter this herb-marinated eye of round—thin-cut for quick cooking, packed with garlic and rosemary, and ready in under 30 minutes. Sear it hot, slice it thin, and watch it disappear.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs eye of round steak, thinly sliced to ¼-inch thickness (ask your butcher or freeze for 30 minutes to slice easily)
– 3 tbsp olive oil (or any neutral oil)
– 3 cloves garlic, minced
– 2 tbsp fresh rosemary, finely chopped (or 2 tsp dried)
– 1 tsp kosher salt
– ½ tsp black pepper, freshly ground
– 1 tbsp unsalted butter (for a richer sear)
Instructions
1. Pat the steak slices completely dry with paper towels to ensure a crisp sear.
2. In a medium bowl, whisk together olive oil, minced garlic, chopped rosemary, kosher salt, and black pepper.
3. Add the steak slices to the bowl, tossing to coat each piece evenly in the marinade.
4. Let the steak marinate at room temperature for 10 minutes—this allows the flavors to penetrate without making the meat mushy.
5. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot, about 2–3 minutes.
6. Add the marinated steak slices in a single layer, working in batches if needed to avoid overcrowding.
7. Sear the steak for 2–3 minutes per side, or until a golden-brown crust forms and the internal temperature reaches 135°F for medium-rare.
8. Flip the steak only once during cooking to develop that perfect crust.
9. In the last minute of cooking, add unsalted butter to the skillet, tilting to baste the steak for extra richness.
10. Transfer the cooked steak to a cutting board and let it rest for 5 minutes—this keeps the juices locked in.
11. Slice the steak against the grain into thin strips for maximum tenderness.
Vibrant and juicy, this steak boasts a crispy herb crust with tender, garlic-infused bites. Serve it over a crisp salad, stuff it into warm tortillas, or pile it high on toasted bread for an instant crowd-pleaser.
Eye of Round Steak Salad with Balsamic Dressing
Bold flavors meet lean protein in this vibrant salad. Sear juicy eye of round steak, then toss it with crisp greens and a tangy homemade balsamic dressing. It’s a restaurant-worthy meal that comes together in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb eye of round steak, about 1-inch thick
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt
– ½ tsp black pepper, freshly ground
– 6 cups mixed salad greens (e.g., romaine, arugula, spinach)
– 1 cup cherry tomatoes, halved
– ½ red onion, thinly sliced
– ¼ cup balsamic vinegar
– 2 tbsp extra virgin olive oil
– 1 tsp Dijon mustard
– 1 garlic clove, minced
– 1 tsp honey (adjust to taste)
Instructions
1. Pat the eye of round steak completely dry with paper towels to ensure a good sear.
2. Rub the steak on both sides with 1 tbsp olive oil, 1 tsp kosher salt, and ½ tsp black pepper.
3. Heat a cast-iron skillet or heavy pan over medium-high heat until very hot, about 2 minutes.
4. Place the steak in the skillet and sear without moving for 4 minutes to form a crust.
5. Flip the steak and sear the other side for 4 minutes for medium-rare (internal temperature 135°F).
6. Transfer the steak to a cutting board and let it rest for 5 minutes—this keeps it juicy.
7. While the steak rests, whisk together ¼ cup balsamic vinegar, 2 tbsp extra virgin olive oil, 1 tsp Dijon mustard, 1 minced garlic clove, and 1 tsp honey in a small bowl until emulsified.
8. Slice the rested steak thinly against the grain for maximum tenderness.
9. In a large bowl, combine 6 cups mixed salad greens, 1 cup halved cherry tomatoes, and ½ thinly sliced red onion.
10. Drizzle the balsamic dressing over the salad and toss gently to coat evenly.
11. Arrange the sliced steak on top of the dressed salad.
Layers of tender, savory steak contrast with the crisp, fresh vegetables, all tied together by the sweet-tangy dressing. Serve it immediately for the best texture, or pack it for a next-day lunch—the flavors meld beautifully overnight.
Eye of Round Steak with Chimichurri Sauce
Nailing that steakhouse-quality meal without the price tag? This eye of round steak with chimichurri sauce delivers. Sear it hot, slice it thin, and drown it in that herby, garlicky green sauce for a flavor-packed dinner that feels fancy but is totally doable on a weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs eye of round steak, about 1 inch thick (pat it dry for a better sear)
– 1 tbsp avocado oil, or any high-smoke-point oil
– 1 tsp kosher salt
– 1/2 tsp black pepper, freshly ground
– 1 cup fresh parsley leaves, packed (stems removed for a smoother sauce)
– 1/2 cup fresh cilantro leaves, packed
– 3 cloves garlic, peeled
– 1/4 cup red wine vinegar
– 1/2 cup extra virgin olive oil
– 1/2 tsp red pepper flakes, adjust to your spice preference
– 1/4 tsp dried oregano
Instructions
1. Remove the 1.5 lbs eye of round steak from the refrigerator 30 minutes before cooking to bring it to room temperature for even cooking.
2. Pat the steak completely dry with paper towels to ensure a proper sear.
3. Season both sides of the steak evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
4. Combine 1 cup parsley, 1/2 cup cilantro, 3 garlic cloves, 1/4 cup red wine vinegar, 1/2 cup olive oil, 1/2 tsp red pepper flakes, and 1/4 tsp dried oregano in a food processor.
5. Pulse the sauce ingredients for 10-15 seconds until finely chopped but not pureed, then set the chimichurri sauce aside.
6. Heat a large cast-iron skillet or heavy-bottomed pan over high heat for 2 minutes until very hot.
7. Add 1 tbsp avocado oil to the hot skillet and swirl to coat.
8. Carefully place the seasoned steak in the skillet and sear undisturbed for 4 minutes to form a deep brown crust.
9. Flip the steak using tongs and sear the other side for another 4 minutes for medium-rare (internal temperature of 130°F).
10. Transfer the cooked steak to a cutting board and let it rest for 8 full minutes to allow the juices to redistribute.
11. Slice the rested steak thinly against the grain for maximum tenderness.
12. Arrange the sliced steak on a platter and spoon the prepared chimichurri sauce generously over the top.
Zesty chimichurri cuts through the rich, beefy flavor of the tender, thinly sliced steak. The texture is perfect—juicy meat with a crisp, herby sauce in every bite. Serve it over a bed of crispy roasted potatoes or stuff it into warm tortillas for next-level steak tacos.
Asian-Style Eye of Round Steak Lettuce Wraps
Kick your dinner routine up a notch with these Asian-style lettuce wraps. They’re packed with flavor, surprisingly easy to make, and perfect for a fun, hands-on meal. You’ll have a restaurant-worthy dish ready in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb eye of round steak, thinly sliced against the grain
– 1 head butter lettuce, leaves separated and washed
– 2 tbsp vegetable oil (or any neutral oil)
– 3 tbsp soy sauce
– 1 tbsp hoisin sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 green onions, thinly sliced
– 1/4 cup carrots, julienned
– 1/4 cup cucumber, julienned
– 1 tbsp sesame seeds, for garnish
Instructions
1. In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, and sesame oil to create the marinade.
2. Place the thinly sliced steak in a separate bowl and pour half of the marinade over it, tossing to coat evenly. Let it marinate for 5 minutes at room temperature.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1-2 minutes.
4. Add the minced garlic and grated ginger to the hot oil, stirring constantly for 30 seconds until fragrant to prevent burning.
5. Add the marinated steak to the skillet in a single layer, cooking without stirring for 2 minutes to achieve a good sear.
6. Flip the steak slices and cook for an additional 2-3 minutes until browned and cooked through, then remove from the skillet and set aside.
7. Pour the remaining marinade into the skillet, bringing it to a simmer over medium heat for 1 minute to thicken slightly.
8. Return the cooked steak to the skillet, tossing to coat in the sauce, then remove from heat.
9. Arrange the butter lettuce leaves on a serving platter as edible cups.
10. Spoon the saucy steak into the lettuce leaves, topping with julienned carrots, cucumber, sliced green onions, and a sprinkle of sesame seeds.
Layers of crisp lettuce cradle the savory, tender steak, creating a perfect bite every time. The cool crunch of the veggies balances the rich, umami sauce beautifully. For a twist, serve with a side of spicy sriracha mayo or extra lime wedges for squeezing.
Eye of Round Steak and Potato Hash
Ditch the boring weeknight dinners—this Eye of Round Steak and Potato Hash is your new go-to. Transform budget-friendly steak into a crispy, savory masterpiece with minimal effort. Grab your skillet and let’s get cooking.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb eye of round steak, thinly sliced against the grain
– 1.5 lbs russet potatoes, peeled and diced into 1/2-inch cubes
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp smoked paprika
– 1/2 tsp dried thyme
– Salt and black pepper, to taste
– 2 tbsp chopped fresh parsley, for garnish (optional)
Instructions
1. Pat the sliced eye of round steak completely dry with paper towels to ensure a good sear.
2. Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the steak slices in a single layer, seasoning immediately with salt and pepper. Sear for 2–3 minutes per side until browned, then transfer to a plate.
4. In the same skillet, add the remaining 1 tablespoon of olive oil and reduce heat to medium.
5. Add the diced potatoes, spreading them evenly. Cook undisturbed for 5 minutes to develop a golden crust.
6. Stir in the diced onion and cook for another 5 minutes, stirring occasionally, until the onions are softened.
7. Add the minced garlic, smoked paprika, and dried thyme, stirring constantly for 1 minute until fragrant.
8. Return the seared steak to the skillet, mixing gently to combine with the potatoes and onions.
9. Continue cooking for 3–4 minutes, allowing the flavors to meld and the steak to heat through.
10. Remove from heat and garnish with chopped fresh parsley if desired.
Nothing beats the contrast of tender, juicy steak against crispy, golden potatoes. Serve it straight from the skillet with a fried egg on top for a hearty breakfast, or stuff it into warm tortillas for a quick dinner twist.
Eye of Round Steak with Red Wine Reduction
Overshadowed by pricier cuts? Not anymore. This eye of round steak transforms with a rich red wine reduction—elevating budget-friendly beef into a restaurant-worthy centerpiece. Sear it hot, simmer it slow, and watch the magic happen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 lbs eye of round steak, 1-inch thick (pat dry with paper towels for better searing)
– 2 tbsp olive oil (or any neutral oil with high smoke point)
– 1 tsp kosher salt
– ½ tsp black pepper, freshly ground
– 1 tbsp unsalted butter
– 3 garlic cloves, minced
– 1 shallot, finely chopped
– 1 cup dry red wine, like Cabernet Sauvignon (avoid sweet varieties)
– 1 cup beef broth, low-sodium
– 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
– 1 tbsp balsamic vinegar (adds depth to the reduction)
Instructions
1. Pat the eye of round steaks completely dry with paper towels on all sides.
2. Season both sides of the steaks evenly with kosher salt and freshly ground black pepper.
3. Heat a large skillet or cast-iron pan over medium-high heat until very hot, about 2 minutes.
4. Add olive oil to the hot skillet and swirl to coat the bottom evenly.
5. Place the steaks in the skillet and sear without moving for 4 minutes to form a deep brown crust.
6. Flip the steaks using tongs and sear the other side for 4 minutes.
7. Transfer the steaks to a plate and loosely tent with aluminum foil to rest.
8. Reduce the skillet heat to medium and add unsalted butter to melt.
9. Add minced garlic and chopped shallot to the skillet and sauté for 2 minutes until fragrant and softened.
10. Pour in dry red wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
11. Simmer the wine for 5 minutes until reduced by half, stirring occasionally.
12. Add beef broth, fresh thyme leaves, and balsamic vinegar to the skillet.
13. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer for 10 minutes until the sauce thickens to coat the back of a spoon.
14. Return the rested steaks and any accumulated juices to the skillet, spooning the reduction over them.
15. Heat for 1 minute to warm the steaks through, then remove from heat.
16. Slice the steaks against the grain into thin strips for maximum tenderness.
17. Plate the sliced steak and drizzle generously with the red wine reduction from the skillet.
The steak emerges tender with a perfect sear, while the reduction deepens into a glossy, savory-sweet sauce that clings to every slice. Serve it over creamy mashed potatoes or with crusty bread to soak up every last drop—this dish proves luxury doesn’t require a luxury budget.
Spicy Eye of Round Steak Fajitas
Whip up restaurant-worthy fajitas without the wait. This spicy eye of round steak gets a quick marinade, then sizzles to perfection with colorful peppers and onions. Grab your tortillas—dinner is ready in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1.5 lbs eye of round steak, thinly sliced against the grain
– 2 tbsp olive oil (or any neutral oil)
– 3 tbsp fresh lime juice
– 2 tbsp soy sauce
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/4 tsp cayenne pepper (adjust to heat preference)
– 1 large red bell pepper, sliced
– 1 large green bell pepper, sliced
– 1 large yellow onion, sliced
– 8 medium flour tortillas
– Fresh cilantro, chopped (for garnish)
– Sour cream (optional, for serving)
Instructions
1. In a large bowl, whisk together 2 tbsp olive oil, 3 tbsp lime juice, 2 tbsp soy sauce, 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/4 tsp cayenne pepper until fully combined.
2. Add 1.5 lbs of thinly sliced eye of round steak to the bowl, tossing to coat every piece evenly in the marinade. Tip: Let it marinate for at least 10 minutes at room temperature for deeper flavor penetration.
3. Heat a large skillet or cast-iron pan over high heat until a drop of water sizzles and evaporates immediately, about 2-3 minutes.
4. Add the marinated steak slices in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side until browned and cooked through, then transfer to a plate.
5. In the same hot skillet, add the sliced red bell pepper, green bell pepper, and yellow onion. Tip: Do not clean the skillet—the browned bits add extra flavor to the vegetables.
6. Cook the vegetables for 5-6 minutes, stirring occasionally, until they are tender-crisp and slightly charred at the edges.
7. Return the cooked steak to the skillet with the vegetables, tossing everything together for 1 minute to reheat and combine. Tip: For extra sizzle, serve directly from the hot skillet at the table.
8. Warm 8 flour tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap them in a damp paper towel and microwave for 20 seconds.
9. Serve the steak and vegetable mixture on the warmed tortillas, garnished with fresh chopped cilantro and a dollop of sour cream if desired.
Kick back and enjoy the tender, juicy steak with a smoky-spicy kick against the sweet, crisp peppers. The char from the hot skillet gives it that authentic fajita flair. Pile leftovers into breakfast tacos with scrambled eggs the next morning for a delicious twist.
Eye of Round Steak with Garlic Parmesan Butter
Bold flavors meet budget-friendly beef in this garlicky, buttery steak that’s perfect for a quick weeknight win. Sear it hot, slather it with a savory compound butter, and watch it become the star of your dinner table. Trust us, your taste buds will thank you.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1.5 lbs eye of round steak, about 1 inch thick (pat dry with paper towels for better searing)
– 2 tbsp olive oil (or any neutral oil with a high smoke point)
– 1 tsp kosher salt (adjust to taste)
– ½ tsp black pepper, freshly ground
– 4 tbsp unsalted butter, softened to room temperature
– 3 cloves garlic, minced (use a garlic press for finer texture)
– ¼ cup grated Parmesan cheese (freshly grated melts best)
– 1 tbsp fresh parsley, finely chopped (or 1 tsp dried parsley)
Instructions
1. Remove the steak from the refrigerator and let it sit at room temperature for 30 minutes to ensure even cooking.
2. Pat the steak completely dry on both sides using paper towels to remove excess moisture.
3. Season both sides of the steak generously with kosher salt and freshly ground black pepper.
4. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot, about 2-3 minutes.
5. Add the olive oil to the hot skillet and swirl to coat the bottom evenly.
6. Place the seasoned steak in the skillet and sear without moving it for 4-5 minutes to develop a deep brown crust.
7. Flip the steak using tongs and sear the other side for another 4-5 minutes for medium-rare (135°F internal temperature).
8. Transfer the cooked steak to a cutting board and let it rest for 5 minutes to allow juices to redistribute.
9. While the steak rests, combine the softened butter, minced garlic, grated Parmesan cheese, and chopped parsley in a small bowl.
10. Mix the butter mixture vigorously with a fork until all ingredients are fully incorporated and creamy.
11. Slice the rested steak against the grain into ½-inch thick strips to ensure tenderness.
12. Immediately top the warm sliced steak with generous dollops of the garlic Parmesan butter, letting it melt over the surface.
Now, savor that juicy, tender steak enveloped in a rich, garlicky butter that melts into every bite. The Parmesan adds a salty, umami punch that pairs perfectly with the beef’s savory notes. Try serving it over creamy mashed potatoes or alongside a crisp green salad for a complete meal that feels indulgent yet effortless.
Eye of Round Steak and Broccoli Stir-Fry
Overshadowed by pricier cuts? This eye of round steak and broccoli stir-fry is your weeknight hero. Grab your wok—we’re making a savory, saucy dinner in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 lb eye of round steak, thinly sliced against the grain (freeze for 15 minutes for easier slicing)
– 4 cups broccoli florets, cut into bite-sized pieces
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 3 tbsp soy sauce (or tamari for gluten-free)
– 2 tbsp oyster sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 2 tbsp vegetable oil (or any neutral oil with high smoke point)
– 1 tbsp cornstarch
– 2 tbsp water
– ½ tsp red pepper flakes (optional, for heat)
Instructions
1. In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, and sesame oil to create the stir-fry sauce. Set aside.
2. In another small bowl, combine cornstarch and water to make a slurry. This will thicken the sauce later.
3. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
4. Add the sliced steak in a single layer. Sear without moving for 2 minutes to develop a brown crust.
5. Flip the steak and cook for another 1 minute until just cooked through. Transfer to a plate.
6. Add the remaining 1 tablespoon of vegetable oil to the wok. Tip: Keep the heat high to prevent the broccoli from steaming.
7. Add broccoli florets. Stir-fry for 3–4 minutes until bright green and crisp-tender.
8. Push broccoli to the sides of the wok. Add minced garlic and grated ginger to the center. Cook for 30 seconds until fragrant.
9. Return the cooked steak to the wok. Pour in the prepared stir-fry sauce. Toss everything to coat evenly.
10. Give the cornstarch slurry a quick stir, then drizzle it into the wok while stirring constantly. Tip: This ensures the sauce thickens smoothly without clumps.
11. Cook for 1–2 minutes until the sauce is glossy and clings to the ingredients. If using, sprinkle with red pepper flakes.
12. Remove from heat immediately. Tip: Overcooking can make the steak tough, so serve right away.
Unbelievably tender steak meets crisp broccoli in a sticky, umami-rich sauce that’s better than takeout. Serve it over steamed jasmine rice or cauliflower rice for a low-carb twist—the savory glaze soaks into every grain.
Eye of Round Steak with Creamy Peppercorn Sauce
Grab your skillet—this isn’t your average steak dinner. We’re turning budget-friendly eye of round into a tender, juicy showstopper, all smothered in a luxe creamy peppercorn sauce that’ll have everyone asking for seconds. Ready in under 30 minutes, it’s the weeknight hero you’ve been craving.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs eye of round steak, about 1-inch thick
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp unsalted butter
– 1 shallot, finely minced
– 2 garlic cloves, minced
– 1 tbsp whole black peppercorns, lightly crushed
– 1/2 cup beef broth
– 1/2 cup heavy cream
– 1 tsp Dijon mustard
– 1 tbsp fresh parsley, chopped (optional garnish)
Instructions
1. Pat the eye of round steak completely dry with paper towels—this ensures a perfect sear.
2. Season both sides of the steak evenly with kosher salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the steak to the hot skillet and sear for 4–5 minutes per side, until a deep brown crust forms and the internal temperature reaches 135°F for medium-rare.
5. Transfer the steak to a cutting board, tent loosely with foil, and let it rest for 10 minutes—this keeps the juices locked in.
6. In the same skillet over medium heat, melt unsalted butter.
7. Add the minced shallot and cook for 2–3 minutes, stirring, until softened.
8. Stir in minced garlic and crushed black peppercorns, cooking for 1 minute until fragrant.
9. Pour in beef broth, scraping up any browned bits from the bottom of the pan for extra flavor.
10. Simmer the mixture for 3–4 minutes, until reduced by half.
11. Whisk in heavy cream and Dijon mustard until fully combined.
12. Cook the sauce for 2–3 minutes, stirring constantly, until thickened to a creamy consistency that coats the back of a spoon.
13. Slice the rested steak against the grain into thin strips—this makes it tender and easy to eat.
14. Arrange the sliced steak on plates and spoon the creamy peppercorn sauce generously over the top.
15. Garnish with chopped fresh parsley if desired.
Buttery, peppery sauce clings to every slice, with the steak staying remarkably tender thanks to that rest. Serve it over mashed potatoes to soak up every drop, or slice it thin for next-level steak sandwiches—this dish is as versatile as it is delicious.
Eye of Round Steak and Cheese Quesadillas
Tired of boring weeknight dinners? Transform that budget-friendly eye of round into a crispy, cheesy masterpiece. This steak and cheese quesadilla hack is your new secret weapon for a fast, flavorful meal that feels anything but basic.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb eye of round steak, thinly sliced against the grain (freeze for 15 minutes for easier slicing)
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp chili powder
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/2 tsp ground cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 medium yellow onion, thinly sliced
– 1 medium green bell pepper, thinly sliced
– 8 large flour tortillas (8-inch)
– 2 cups shredded Monterey Jack cheese (or a Mexican blend)
– 1/4 cup chopped fresh cilantro, for garnish (optional)
– Sour cream and salsa, for serving
Instructions
1. Pat the sliced steak completely dry with paper towels to ensure a good sear.
2. In a small bowl, combine the chili powder, garlic powder, onion powder, cumin, salt, and black pepper.
3. Sprinkle the spice mixture evenly over the steak slices, tossing to coat thoroughly.
4. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
5. Add the seasoned steak to the hot skillet in a single layer, working in batches if necessary to avoid crowding.
6. Cook the steak for 2-3 minutes per side until browned and cooked through, then transfer to a plate.
7. In the same skillet, add the sliced onion and bell pepper, cooking over medium heat for 5-7 minutes until softened and slightly caramelized.
8. Return the cooked steak to the skillet with the vegetables, stirring to combine, then remove the mixture from the heat.
9. Heat a clean, large skillet or griddle over medium heat.
10. Place one tortilla in the skillet and sprinkle 1/4 cup of shredded cheese evenly over half of it.
11. Spoon a generous portion of the steak and vegetable mixture over the cheese, then top with another 1/4 cup of cheese.
12. Fold the empty half of the tortilla over the filling, pressing down gently with a spatula.
13. Cook the quesadilla for 2-3 minutes per side until the tortilla is golden brown and crispy and the cheese is fully melted.
14. Transfer the cooked quesadilla to a cutting board and repeat the process with the remaining tortillas and filling.
15. Slice each quesadilla into wedges and garnish with chopped cilantro if desired. Serve immediately with sour cream and salsa on the side.
Golden, crispy tortillas give way to a juicy, spiced steak filling with melty cheese in every bite. The caramelized onions and peppers add a sweet, savory depth that balances the richness perfectly. For a fun twist, serve these wedges with a side of zesty lime crema or dunk them into a bowl of warm queso for the ultimate game-day snack.
Summary
Here’s a delicious lineup of quick, budget-friendly dinners that prove eye of round steaks are a weeknight hero. We hope these 18 savory recipes inspire your next meal! Give one a try, then drop a comment to tell us your favorite. If you loved this roundup, please share it on Pinterest to help other home cooks discover these easy, tasty ideas.
