16 Delicious Eye of Round Thin Steak Recipes for Every Occasion

Just when you thought eye of round thin steaks were only for the slow cooker, we’re here to surprise you with 16 mouthwatering recipes that’ll shake up your meal routine! Whether you’re craving a quick weeknight dinner, a cozy comfort dish, or something special for your next gathering, these versatile steaks are about to become your new go-to. Dive in and discover how deliciously adaptable they can be!

Garlic Butter Eye of Round Thin Steak

So, you’ve stumbled upon the culinary equivalent of a quick date night—fast, flavorful, and guaranteed to impress without the fuss. This Garlic Butter Eye of Round Thin Steak is your ticket to a deliciously easy dinner that’s packed with flavor and ready in a flash.

Ingredients

• Eye of round thin steak – 1 lb
• Butter – 4 tbsp
• Garlic – 3 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat a large skillet over medium-high heat until hot, about 2 minutes. Tip: A drop of water should sizzle upon contact.
2. Season both sides of the steak with salt and black pepper.
3. Add 2 tbsp of butter to the skillet. Once melted, add the steaks. Cook for 2 minutes per side for medium-rare. Tip: Avoid overcrowding the pan to ensure a good sear.
4. Remove steaks from the skillet and set aside on a plate.
5. In the same skillet, add the remaining 2 tbsp of butter and minced garlic. Cook for 1 minute, stirring constantly, until fragrant. Tip: Don’t let the garlic brown too much to avoid bitterness.
6. Pour the garlic butter over the steaks immediately before serving.

Kick back and savor the juicy, buttery goodness of this steak, with its perfect sear and garlicky punch. Serve it over a bed of greens or alongside roasted potatoes for a meal that’s as versatile as it is delicious.

Balsamic Glazed Eye of Round Thin Steak

Ever had one of those days where you’re craving something fancy but your energy is on par with a sloth on a Sunday? Enter the Balsamic Glazed Eye of Round Thin Steak—your ticket to gourmet town without the hassle.

Ingredients

• Eye of round thin steak – 1 lb
• Balsamic vinegar – ¼ cup
• Honey – 2 tbsp
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your skillet over medium-high heat (350°F) and add olive oil. Tip: A hot skillet ensures a perfect sear.
2. Season both sides of the steak with salt, black pepper, and garlic powder. Tip: Patting the steak dry before seasoning helps the spices stick better.
3. Place the steak in the skillet and cook for 3 minutes per side for medium-rare. Tip: Resist the urge to move the steak around for that ideal crust.
4. While the steak cooks, mix balsamic vinegar and honey in a small bowl.
5. After flipping the steak, pour the balsamic mixture over the steak and let it cook for the remaining 3 minutes, allowing the glaze to thicken.
6. Remove the steak from the skillet and let it rest for 5 minutes before slicing. This ensures all those juicy flavors stay put.

Now, let’s talk about that glaze—it’s sticky, sweet, and with just the right amount of tang. Serve it sliced over a bed of greens or alongside some roasted veggies for a meal that’s as easy on the eyes as it is on the palate.

Eye of Round Thin Steak with Mushroom Sauce

Unbelievably delicious and surprisingly simple, this dish is your ticket to a gourmet dinner without the gourmet hassle. Let’s dive into the magic of transforming humble ingredients into a meal that’ll have your taste buds doing a happy dance.

Ingredients

• Eye of round steak – 1 lb
• Mushrooms – 8 oz, sliced
• Butter – 2 tbsp
• Garlic – 2 cloves, minced
• Beef broth – 1 cup
• Heavy cream – ½ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat a large skillet over medium-high heat. Add 1 tbsp butter and let it melt.
2. Season the steak with salt and pepper. Sear in the skillet for 3 minutes per side for medium-rare. Remove and let rest.
3. In the same skillet, add the remaining butter, mushrooms, and garlic. Sauté until mushrooms are golden, about 5 minutes.
4. Pour in beef broth, scraping up any browned bits. Simmer until reduced by half, about 5 minutes.
5. Stir in heavy cream and simmer for another 3 minutes until the sauce thickens slightly.
6. Slice the steak against the grain and serve topped with the mushroom sauce.

Fantastically tender with a rich, creamy mushroom sauce that’s packed with umami goodness, this dish pairs perfectly with mashed potatoes or a crisp green salad for a meal that’s anything but ordinary.

Spicy Cajun Eye of Round Thin Steak

Alright, let’s dive into a dish that’s as bold and fiery as your Aunt Linda’s opinions at Thanksgiving—Spicy Cajun Eye of Round Thin Steak. This recipe is your ticket to turning an ordinary weeknight into a flavor-packed fiesta, no passport required.

Ingredients

• Eye of round steak – 1 lb, thinly sliced
• Cajun seasoning – 2 tbsp
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced

Instructions

1. Preheat your skillet over medium-high heat until it’s hotter than a summer day in Arizona—about 2 minutes.
2. Drizzle olive oil into the skillet, swirling to coat the bottom evenly. Tip: If the oil shimmers, you’re golden.
3. Add the minced garlic, sautéing for 30 seconds until fragrant—don’t let it burn, or you’ll mourn the loss of flavor.
4. Toss in the thinly sliced eye of round steak, spreading it out in a single layer for maximum sear. Tip: Crowding the pan is a no-go unless you’re into steaming instead of searing.
5. Sprinkle the Cajun seasoning evenly over the steak, flipping each piece to ensure it’s fully coated. Cook for 2 minutes per side for a perfect medium-rare. Tip: Resist the urge to poke and prod; let the steak develop a crust.
6. Remove from heat and let it rest for 3 minutes—this is non-negotiable for juicy results.

Unleash this spicy masterpiece on a bed of creamy mashed potatoes or tucked into a crusty baguette for a sandwich that slaps. The steak’s bold Cajun kick paired with its tender, juicy texture is a match made in culinary heaven.

Eye of Round Thin Steak Stir Fry

Who knew that the humble eye of round could transform into the star of your dinner table with just a bit of love and a hot pan? This Eye of Round Thin Steak Stir Fry is your ticket to a quick, flavorful meal that’ll have everyone asking for seconds—no fancy skills required.

Ingredients

• Eye of round steak – 1 lb, thinly sliced
• Soy sauce – 2 tbsp
• Vegetable oil – 1 tbsp
• Garlic – 2 cloves, minced
• Broccoli – 2 cups, chopped

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add minced garlic to the skillet, stirring for 30 seconds until fragrant—just don’t let it turn into tiny brown bits of regret.
3. Toss in the thinly sliced eye of round steak, spreading it out in the pan to ensure each piece gets a good sear, about 3 minutes per side for that perfect golden crust.
4. Pour in the soy sauce, giving everything a quick stir to coat the steak evenly. This is where the magic happens, folks.
5. Add the chopped broccoli to the skillet, stirring occasionally for about 5 minutes until it’s bright green and just tender—crisp is the goal here, not mush.
6. Remove from heat and let it sit for a minute. Yes, patience is a virtue, especially when it means your steak stays juicy.

Bold flavors and tender textures make this stir fry a weeknight hero. Serve it over a bed of steaming rice or wrap it in a warm tortilla for an unexpected twist that’ll make your taste buds dance.

Honey Soy Glazed Eye of Round Thin Steak

Alright, let’s dive into a dish that’s as fun to make as it is to eat—because who doesn’t love a steak that’s both easy on the wallet and big on flavor? This honey soy glazed eye of round thin steak is your ticket to a quick, delicious meal that’ll have everyone asking for seconds.

Ingredients

• Eye of round thin steak – 1 lb
• Soy sauce – ¼ cup
• Honey – 2 tbsp
• Garlic – 2 cloves, minced
• Olive oil – 1 tbsp

Instructions

1. In a bowl, whisk together soy sauce, honey, and minced garlic until well combined. Tip: If your honey is too thick, warm it slightly for easier mixing.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the steaks to the skillet, cooking for 3 minutes on the first side. Tip: Don’t overcrowd the pan—cook in batches if necessary for the best sear.
4. Flip the steaks and pour the honey soy mixture over them. Cook for another 3 minutes, spooning the glaze over the steaks occasionally.
5. Remove the steaks from the skillet and let them rest for 5 minutes before slicing. Tip: Resting allows the juices to redistribute, ensuring a moist and flavorful bite.

Now, let’s talk about the star of the show—this steak comes out with a perfect balance of sweet and savory, with a slightly caramelized crust that’s downright addictive. Serve it over a bed of fluffy rice or slice it thin for a killer sandwich filling. No matter how you plate it, it’s a winner.

Eye of Round Thin Steak with Creamy Peppercorn Sauce

Howdy, steak lovers! If you’re in the mood for a dish that’s as easy on the eyes as it is on the palate, you’ve hit the jackpot. This eye of round thin steak with creamy peppercorn sauce is here to save your dinner game with minimal fuss and maximum flavor.

Ingredients

• Eye of round steak – 1 lb
• Butter – 2 tbsp
• Heavy cream – 1 cup
• Crushed peppercorns – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat a large skillet over medium-high heat until it’s hot enough to make a drop of water sizzle, about 2 minutes.
2. Add the eye of round steak to the skillet, cooking for 3 minutes on each side for a perfect medium-rare. Tip: Don’t move the steak around too much to get a nice sear.
3. Remove the steak from the skillet and let it rest on a plate, covered loosely with foil, for 5 minutes.
4. In the same skillet, melt the butter over medium heat, scraping up any browned bits from the steak.
5. Add the heavy cream and crushed peppercorns to the skillet, stirring constantly until the sauce thickens slightly, about 2 minutes. Tip: Keep the heat medium to prevent the cream from curdling.
6. Season the sauce with salt, then return the steak to the skillet, turning to coat it in the sauce. Tip: Let the steak sit in the sauce for a minute to soak up all that creamy goodness.
7. Serve immediately, slicing the steak against the grain for maximum tenderness.

Marvel at how the creamy peppercorn sauce clings to each slice of steak, offering a punch of flavor with every bite. Try serving it over a bed of mashed potatoes or alongside a crisp green salad for a meal that’s anything but ordinary.

Grilled Eye of Round Thin Steak with Herb Marinade

Savvy food lovers, gather ’round! Today, we’re diving into a dish that’s as fun to make as it is to devour, proving that great flavor doesn’t need to be complicated.

Ingredients

• Eye of round thin steak – 1 lb
• Olive oil – ¼ cup
• Garlic – 2 cloves, minced
• Rosemary – 1 tbsp, chopped
• Thyme – 1 tbsp, chopped
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. In a bowl, whisk together olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper. Tip: Letting the marinade sit for 5 minutes before adding the steak can help the flavors meld beautifully.
2. Add the eye of round thin steak to the marinade, ensuring it’s fully coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor. Tip: Flipping the steak halfway through marinating ensures even flavor distribution.
3. Preheat your grill to medium-high heat (about 400°F). Tip: A properly heated grill is key to getting those perfect grill marks without overcooking.
4. Grill the steak for 3-4 minutes on each side for medium-rare, or until it reaches your desired level of doneness. Remember, thin steaks cook quickly, so keep an eye on them!
5. Remove the steak from the grill and let it rest for 5 minutes before slicing against the grain. This ensures every bite is as tender as possible.

Yum! This grilled eye of round thin steak is a masterpiece of juicy tenderness, with the herb marinade adding a punch of flavor that’s downright addictive. Serve it sliced over a crisp salad or tucked into a warm tortilla for a meal that’s anything but ordinary.

Eye of Round Thin Steak Tacos

Mmm, buckle up, buttercups, because we’re about to turn the humble eye of round steak into the star of taco night with these ‘Eye of Round Thin Steak Tacos’ that’ll have your taste buds doing the cha-cha.

Ingredients

• Eye of round steak – 1 lb, thinly sliced
• Taco seasoning – 2 tbsp
• Olive oil – 2 tbsp
• Corn tortillas – 8
• Lime – 1, cut into wedges
• Cilantro – ¼ cup, chopped
• Onion – ½, diced

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the thinly sliced eye of round steak to the skillet, spreading it out in a single layer to ensure even cooking.
3. Sprinkle the taco seasoning evenly over the steak, stirring to coat every piece. Cook for 3-4 minutes, flipping halfway, until the steak is browned and slightly crispy at the edges.
4. While the steak cooks, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable and slightly charred.
5. Divide the cooked steak among the warmed tortillas, topping with diced onion and chopped cilantro.
6. Squeeze fresh lime juice over each taco just before serving to brighten up the flavors.

Perfectly spiced with a satisfying chew, these tacos are a testament to the magic of simple ingredients. Serve them up with an extra lime wedge on the side for those who dare to dial up the zest.

Eye of Round Thin Steak with Roasted Vegetables

Kickstart your dinner with a dish that’s as fun to make as it is to eat—Eye of Round Thin Steak with Roasted Vegetables. Perfect for those nights when you’re craving something hearty but don’t want to spend hours in the kitchen.

Ingredients

• Eye of round steak – 1 lb
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic powder – ½ tsp
• Broccoli florets – 2 cups
• Carrots, sliced – 1 cup

Instructions

1. Preheat your oven to 400°F. This ensures your veggies get perfectly roasted, not steamed.
2. In a bowl, toss broccoli florets and sliced carrots with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Spread them on a baking sheet in a single layer to avoid soggy veggies.
3. Roast the vegetables for 20 minutes, then flip them for even browning. Tip: Don’t overcrowd the pan, or you’ll end up with steamed instead of roasted veggies.
4. While the veggies roast, season the steak with ½ tsp salt, ¼ tsp black pepper, and ½ tsp garlic powder. Heat 1 tbsp olive oil in a skillet over medium-high heat.
5. Cook the steak for 3 minutes per side for medium-rare. Tip: Let the steak rest for 5 minutes before slicing to keep it juicy.
6. Serve the sliced steak alongside the roasted vegetables. Tip: A squeeze of lemon over the veggies adds a bright contrast to the rich steak.

Now, not only does this dish boast a tender, flavorful steak with crispy, caramelized veggies, but it also plates up beautifully for a dinner that looks as good as it tastes. Try stacking the steak slices over the veggies for an Instagram-worthy presentation.

Italian Style Eye of Round Thin Steak

Vroom, vroom! Let’s zoom straight into the heart of Italian cuisine with a dish that’s as speedy to make as it is delicious to devour. This Italian Style Eye of Round Thin Steak is your ticket to a flavor-packed journey, no passport required.

Ingredients

• Eye of round steak – 1 lb
• Olive oil – 2 tbsp
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Dried oregano – ½ tsp
• Lemon juice – 1 tbsp

Instructions

1. Preheat your skillet over medium-high heat until it’s hot enough to make a water droplet dance, about 2 minutes.
2. While the skillet heats, pat the steak dry with paper towels to ensure a perfect sear.
3. Rub the steak with olive oil, then evenly sprinkle both sides with garlic powder, salt, black pepper, and dried oregano.
4. Place the steak in the skillet and cook for 3 minutes per side for medium-rare, or until it reaches an internal temperature of 135°F.
5. Remove the steak from the skillet and let it rest on a cutting board for 5 minutes to allow the juices to redistribute.
6. Drizzle the steak with lemon juice just before serving to brighten up the flavors.

Unbelievably tender with a punch of zesty Italian flavors, this steak is a weeknight hero. Serve it sliced over a bed of arugula for a light meal or alongside roasted potatoes for a heartier feast.

Eye of Round Thin Steak Sandwich with Caramelized Onions

Craving a sandwich that’s both a knockout in flavor and a breeze to whip up? Let’s dive into the world of juicy eye of round thin steaks hugged by sweet, golden caramelized onions, all nestled between your favorite bread. It’s the kind of meal that makes you want to write home about—or at least brag to your foodie friends.

Ingredients

• Eye of round thin steak – 1 lb
• Onions – 2 large, sliced
• Butter – 2 tbsp
• Olive oil – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Bread rolls – 4

Instructions

1. Heat a large skillet over medium heat and add 1 tbsp of olive oil.
2. Add the sliced onions to the skillet, stirring occasionally, until they start to soften, about 5 minutes.
3. Reduce the heat to low and continue cooking the onions, stirring every few minutes, until they are deeply caramelized, about 25 minutes. Tip: A pinch of salt can help draw out the onions’ natural sweetness.
4. While the onions cook, season the steaks on both sides with salt and black pepper.
5. In a separate skillet, heat 1 tbsp of butter over medium-high heat until foamy.
6. Cook the steaks for 2-3 minutes per side for medium-rare, or until your desired doneness. Tip: Let the steaks rest for 5 minutes before slicing to keep them juicy.
7. Slice the bread rolls in half and lightly toast them in the oven or on a grill for 2 minutes.
8. Assemble the sandwiches by layering the sliced steak and caramelized onions on the toasted rolls. Tip: A smear of butter on the rolls before toasting adds an extra layer of flavor.

What you’ve got now is a sandwich that’s a symphony of textures and tastes—tender, savory steak meets sweet, melt-in-your-mouth onions, all on a crispy, buttery roll. Serve it up with a side of pickles or a crisp salad for a meal that’s anything but ordinary.

Eye of Round Thin Steak with Blue Cheese Butter

Dive into a dish that’s as bold in flavor as it is in name, perfect for those nights when you’re craving something decadently different without spending hours in the kitchen.

Ingredients

• Eye of round steak – 1 lb, thinly sliced
• Butter – ½ cup, softened
• Blue cheese – ¼ cup, crumbled
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your skillet over medium-high heat and add olive oil, letting it heat until shimmering but not smoking.
2. Season both sides of the steak slices with salt and black pepper, ensuring an even coat for that perfect bite every time.
3. Place the steaks in the skillet, cooking for 2 minutes per side for a medium-rare finish. Tip: Don’t overcrowd the pan to ensure each steak gets a beautiful sear.
4. While the steaks cook, mix the softened butter and blue cheese crumbles in a small bowl until well combined. Tip: Let the butter sit at room temperature for easier mixing.
5. Remove the steaks from the skillet and let them rest for 3 minutes. This allows the juices to redistribute, making every bite succulent.
6. Top each steak with a generous dollop of the blue cheese butter immediately before serving. Tip: The residual heat will melt the butter slightly, creating a creamy, dreamy sauce.

Zesty and rich, this dish pairs the robust flavors of blue cheese with the tender, juicy steak for a match made in culinary heaven. Serve it alongside a crisp salad to cut through the richness, or go all out with a side of garlic mashed potatoes for the ultimate comfort meal.

Eye of Round Thin Steak and Potato Skillet

Picture this: a skillet so sizzling, it could rival the drama of your favorite cooking show, starring the humble yet mighty eye of round steak and its trusty sidekick, the potato. It’s the kind of meal that makes you feel like a kitchen hero without needing a cape—just a fork and a hearty appetite.

Ingredients

• Eye of round steak – 1 lb, thinly sliced
• Potatoes – 2 cups, diced
• Olive oil – 2 tbsp
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes. Tip: A drop of water should sizzle upon contact.
2. Add diced potatoes to the skillet, spreading them out in a single layer. Cook for 10 minutes, stirring occasionally, until golden brown.
3. Sprinkle garlic powder, salt, and black pepper over the potatoes. Stir to coat evenly. Tip: This is the perfect time to adjust the heat if the potatoes are browning too quickly.
4. Push potatoes to one side of the skillet. Add the thinly sliced eye of round steak to the other side. Cook for 3 minutes per side for medium doneness. Tip: Avoid overcrowding the skillet to ensure each piece gets a nice sear.
5. Mix the steak and potatoes together in the skillet. Cook for an additional 2 minutes to let the flavors meld.

Bold flavors and textures collide in this dish—tender steak meets crispy potatoes in a symphony of simplicity. Serve it straight from the skillet for that rustic charm, or plate it up with a side of greens for a pop of color. Either way, it’s a win on the dinner table.

Eye of Round Thin Steak with Chimichurri Sauce

Kick off your culinary adventure with this Eye of Round Thin Steak with Chimichurri Sauce, a dish that’s as fun to make as it is to devour. Perfect for those who love a bit of flair in their fare, this recipe promises to be a game-changer in your weeknight dinner rotation.

Ingredients

• Eye of round steak – 1 lb
• Olive oil – 2 tbsp
• Garlic – 2 cloves
• Parsley – 1 cup
• Red wine vinegar – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your grill or skillet to high heat, aiming for 450°F to get that perfect sear.
2. Rub the steak with 1 tbsp olive oil, then season both sides with salt and black pepper.
3. Place the steak on the grill or skillet. Cook for 3 minutes per side for medium-rare, adjusting time based on your preferred doneness.
4. While the steak cooks, mince the garlic and chop the parsley finely for the chimichurri.
5. In a bowl, mix the remaining olive oil, red wine vinegar, garlic, and parsley to create the chimichurri sauce.
6. Once the steak is cooked, let it rest for 5 minutes to allow the juices to redistribute.
7. Slice the steak against the grain, then drizzle with the chimichurri sauce before serving.

Yield to the bold flavors and juicy tenderness of this steak, with the chimichurri adding a vibrant kick. Serve it atop a crisp salad or alongside roasted veggies for a meal that’s anything but ordinary.

Eye of Round Thin Steak Salad with Balsamic Vinaigrette

Excuse me, but have you ever met a salad that’s as bold and beefy as your favorite steakhouse cut? Well, buckle up, buttercup, because this Eye of Round Thin Steak Salad with Balsamic Vinaigrette is about to rock your taste buds with the precision of a culinary rockstar.

Ingredients

• Eye of round steak – 1 lb
• Mixed greens – 4 cups
• Cherry tomatoes – 1 cup
• Red onion – ½, thinly sliced
• Balsamic vinegar – ¼ cup
• Olive oil – ½ cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your grill or skillet to medium-high heat (400°F). Tip: A hot surface ensures a perfect sear without overcooking.
2. Season the steak with salt and black pepper on both sides.
3. Grill or sear the steak for 3 minutes per side for medium-rare. Tip: Letting the steak rest for 5 minutes before slicing keeps it juicy.
4. While the steak rests, whisk together balsamic vinegar and olive oil in a small bowl to create the vinaigrette.
5. Slice the rested steak thinly against the grain. Tip: Cutting against the grain makes each bite tender.
6. In a large bowl, combine mixed greens, cherry tomatoes, and red onion.
7. Drizzle the salad with the balsamic vinaigrette and toss gently to coat.
8. Top the salad with the sliced steak and serve immediately.

Unleash the beast of flavors with this salad, where the tender, juicy steak meets the crisp, fresh greens in a balsamic hug. Serve it up on a warm summer evening, and watch it disappear faster than your last diet resolution.

Conclusion

These 16 delicious Eye of Round Thin Steak recipes offer something for every occasion, proving this cut is both versatile and budget-friendly. We hope you’re inspired to try them out and find a new family favorite. Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to keep these tasty ideas handy for your next meal!

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