Quick Pan-Broiled Sliced Eye of Round

• Place two sliced eye of round steaks into a plastic bag. In a bowl, mix the juice of one lime or lemon along with 1/2 tsp. each of garlic powder, cumin and ground coriander. For extra heat, add a dash of chili powder, as well as salt and black pepper to taste. Whisk, then add to the bag. Leave the steaks in the refrigerator to marinade for 30 to 60 minutes.

  Bring a skillet to medium heat on the stove, then add the steaks. Broil for four minutes per side or longer, depending on how rare you like them. Serve with Spanish rice and sauteed squash or any sides of your choosing.

Baked Sliced Eye of Round

• Use a kitchen mallet to pound each 1-inch slice of steak (about 2 lbs. total) for extra tenderness. In a bowl, combine 3/4 cup of flour with salt and pepper to taste, along with 1/2 tsp. of dry mustard or cumin, if desired. In a large skillet, bring 1/2 cup vegetable or canola oil to medium-high heat. Coat each slice of steak in the flour mixture thoroughly, then shake off the excess flour before laying the slices in the oil. When the bottom side is browned, turn it over to brown the other side, then remove and place in a baking dish. Continue until all of the steak is in the dish.

  Dice any vegetables of your choosing, such as onion, carrot, garlic, and mushrooms and place them in the dish with the steaks. In a bowl, whisk together one can of tomato paste with 3 tsp. of Worcestershire sauce, 1 tsp. of brown sugar and paprika to taste. If you want a thinner sauce, add a bit of water. Pour the sauce over the steak and vegetables and bake in the oven at 400 degrees for 30 minutes. Cover the dish with foil and cook for another hour. Serve with mashed potatoes and green beans.

Easy Eye of Round Stir Fry

• Bring 2 tbsp. of peanut oil to medium-high heat in a large skillet. Add 1 lb. of sliced eye of round and let cook for five minutes, flipping when one side is brown. Add sugar snap peas, broccoli, sliced carrots, water chestnuts, garlic and onion, along with soy sauce to taste. Sautee for 10 minutes, then serve over rice.