Butterflied Eye Round Roast
1 (3-4 pound) beef eye round roast
1/4 cup red wine vinegar
1/4 cup water
2 tbsp olive oil
2 cloves garlic, minced
1 tsp dried thyme
1/2 tsp crushed red pepper
Butterfly beef eye round toast by cutting horizontally through th center, 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 perpper.
Place beef roast in plastic bag; add vinegar mixture, turning to coat roast.
Close bag securely; marinade in refrigerator 6 hours to 8 hours (or overnight if desired), turning occasionally.
Remove roast from marinade; reserve marinade. Place beef on rack in broiler pan so surface of meat is 5 to 7 inches from 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.