Air Fryer Eye Of Round Recipes

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AIR FRYER STEAK (EYE OF ROUND)



Air Fryer Steak (eye of round) image

Provided by Rebekah Harris

Categories     Main Course

Time 17m

Number Of Ingredients 3

2 servings of your favorite cut of beef
1/2-2 tsp of your favorite steak seasoning
1 Tbsp. Avocado or Light olive oil

Steps:

  • Brush steaks with oil
  • Sprinkle on your favorite steak seasoning
  • Cook at 360 ° F | 183 ° C for 12-15 minutes, flipping halfway. Use a meat thermometer to ensure that your steak is cooked to your satisfaction.
  • Rest for 5 minutes

Nutrition Facts : Calories 430 kcal, ServingSize 1 serving

TENDER EYE OF ROUND ROAST



Tender Eye of Round Roast image

Expand your culinary arsenal with this hearty, Paleo-friendly meal from Russ Crandall of The Domestic Man.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 2h30m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
½ teaspoon dried thyme
4 cloves garlic, minced
1 (3 pound) beef eye of round roast
½ cup dry red wine (merlot or cabernet sauvignon)
½ cup beef broth
2 tablespoons cold butter, cubed
Reynolds Wrap® Aluminum Foil

Steps:

  • Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, pre-heat the oven to 500 degrees F.
  • On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the roast on the foil sheets and transfer everything to the oven. Roast for 6 minutes per pound.
  • Remove from the oven. Fold up the foil so it wraps the roast then return it to the oven. Reduce the oven temperature to 170 degrees F and roast for one hour. After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center.
  • When the roast is finished, remove it and set it on a cutting board to rest. Transfer any drippings from the roast into a saucepan, then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside.
  • Slice the roast into 1/2 inch thick slices and serve with the pan sauce poured on top.

Nutrition Facts : Calories 685.2 calories, Carbohydrate 2.2 g, Cholesterol 198.9 mg, Fat 25.6 g, Fiber 0.3 g, Protein 99.7 g, SaturatedFat 10 g, Sodium 1230.8 mg, Sugar 0.2 g

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