Ingredients

2 lbs beef eye round, trimmed

1 tablespoon salad oil

1 tablespoon minced garlic

1 teaspoon crushed red pepper flakes

1/4 cup soy sauce

3 tablespoons white vinegar

3 tablespoons dry sherry

3 tablespoons chopped green onions

Preparation

  1. Butterfly the roast.
  2. To butterfly, cut the roast lengthwise through the center to 1/2 inch from bottom- being careful that you don’t cut through.
  3. In small skillet heat oil over medium high heat, add garlic and red pepper flakes and cook, stirring occasionally, 2 to 3 minutes.
  4. Remove from heat and cool slightly.
  5. Stir in soy sauce, vinegar, sherry and onions.
  6. Place roast in a 1 gallon zip-loc bag and pour in marinade; turn to coat.
  7. Put in frig, turning occasionally, 6 to 8 hours or overnight.
  8. Preheat broiler; place roast on broiler pan, reserving marinade.
  9. Broil 5 inches from heat source, turning once, 20 to 25 minutes for rare.
  10. Slice thin and drizzle with reserved marinade.