4 4-ounce slices Laura’s Lean Beef Eye of Round Steaks, pounded thin
1/4 cup olive oil
Juice of 1 fresh lemon
1 clove garlic, finely minced
2 tablespoons fresh rosemary, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Place steaks in zip-close gallon-size plastic bag. In bowl, combing olive oil, lemon juice, garlic, rosemary, salt and pepper. Mix well and pour over steaks in bag. Seal and place in refrigerator 1 to 2 hours. Remove from refrigerator and let rest on counter about 20 minutes.
2. Spray black cast-iron pan lightly with cooking spray or olive oil. Heat to high. Take steaks from marinade and let excess marinade drain off (discard any remaining marinade). Sear steaks in hot pan (don’t crowd steaks; if needed, cook steaks in 2 batches) about 3 minutes each side or until steaks reach desired degree of doneness. (Steaks can also be cooked on grill. Because they are pounded so thin, they cook very quickly.) Serve immediately.
Serving suggestion: Make fresh salad of arugula and baby greens. Toss with lemony vinaigrette. When steaks come out of pan or off grill, top each with generous amount of salad and garnish with shaved Parmesan cheese.
1 Serving Eye of Round: 135 cal (35 from fat); Fat 4g; Saturated fat 1.5g; Trans Fat 0g; Cholesterol 50mg; Sodium 75mg; Carbohydrate 0g; Protein 25g
Marinade (calculated with 2 tablespoons olive oil because so much marinade is left behind when meat is removed): 66 cal (60 from fat); Fat 7g; Saturated Fat 1g; Trans Fat 0g; Cholesterol 0mg; Sodium 291mg; Carbohydrate 2g; Fiber 0g; Sugars 0g; Protein 0g