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All Recipes > Grilled Eye of Round Steaks

Eye of Round - $9.00/lb

Grilled Eye of Round Steaks


  • 1 tablespoon kosher salt
  • 1 tablespoon chile powder
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon packed brown sugar
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon granulated garlic
  • 1 Eye of Round
  • 2 tablespoons vegetable oil


1. Combine salt, chile powder, cocoa, sugar, coriander, and granulated garlic in bowl.  Separate roast into 2 pieces along natural seam. Turn each piece on its side and cut in half lengthwise against grain. Remove silverskin and trim fat to ¼ -inch thickness.  Pat steaks dry with paper towels and rub with spice mixture. Transfer steaks to zipper-lock bag and refrigerate for at least 6 hours or up to 24 hours.

Open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts).  When top coals are partially covered with ash, pour evenly over half of grill.  Set cooking grate in place, cover, and open lid vent halfway.  Heat grill until hot, about 5 minutes.

Turn all burners to high, cover, and heat grill until hot, about 15 minutes.  Turn primary burner to medium-high and secondary burner(s) to medium-low.

3. Clean and oil cooking grate.  Brush steaks all over with oil.  Place steaks over hotter side of grill and cook (covered if using gas) until well charred on both sides, about 5 minutes per side.  Move steaks to cooler side of grill and continue to cook (covered if using gas) until steaks register 125 degrees (for medium-rare), 5 to 8 minutes.

4. Transfer steaks to carving board, tent loosely with foil, and let rest for 10, minutes.  Slice steaks thin. Serve.

Serves 4-6.

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