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Butterflied Eye Round Roast

1 (3 to 4-pound) beef eye round roast
1/4 cup red wine vinegar
1/4 cup water
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh thyme, (or 1 teaspoon dried thyme)
1/2 teaspoon crushed red pepper

1. Butterfly beef eye round roast by cutting horizontally through the center (parallel to surface of meat), the length and width of roast. Do not cut through opposite side of roast. Open meat and lay flat. Combine vinegar, water oil, garlic, thyme and red pepper. Place beef roast in plastic bag; add vinegar mixture, turning to coat roast. Close bag securely; marinade in refrigerator 6 to 8 hours (or overnight, if desired), turning occasionally.
2. Remove roast from marinade; reserve marinade. Place beef on rack in broiler pan so surface of meat is 5 to 7-inches form heat source. Broil 20 minutes to 25 minutes to desired doneness (rare to medium), turning and basting with reserved marinade occasionally. Tent with foil and allow roast to stand 10 to 15 minutes in warm place before carving. Carve roast into thin slices.

Makes 8 servings.

Recipe and photograph provided courtesy of Beef Industry Council.