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Bacon Wrapped Eye of Round Steak Recipe

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Ingredients

2 slices bacon
2 eye-of-round steaks (6 ounce )
2 tablespoons vegetable oil
2 tablespoons firmly packed brown sugar
2 tablespoons butter, softened
2 tablespoons chipotle mustard

Directions

Wrap one slice of bacon around edge of each steak, and secure with a wooden pick. In a medium skillet, heat oil over medium-high heat. Cook steaks for 4 to 6 minutes per side. In a small bowl, combine brown sugar, butter and chipotle mustard. Spread on steaks, and cook briefly to melt sauce. Serve immediately.

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Glossary Terms

eye round steak beef Glossary Term

The boneless eye round beefsteak is a small cut obtained from the eye round roast. It is very lean and flavorful, but it is tough and should be cooked with moist heat for the best results.

round steak beef Glossary Term

A thin steak that is cut from the top round roast. A thicker steak cut from the top round roast is known as a top round steak.

bottom round steak beef Glossary Term

The bottom round steak is often referred to as a Swiss steak (as is a chuck arm steak). Braising is the best cooking method for this tougher cut.

top round steak beef Glossary Term

A thick beefsteak cut from the inside muscle of the upper portion of the rear leg (the round primal).

chuck eye steak beef Glossary Term

The chuck eye steak is a smaller cut from the chuck eye roast. It is best when braised, but it can be grilled or broiled if it is not overcooked.