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Balsamic Braised Eye of Round Steaks

Balsamic Braised Eye of Round Steaks

Prep Time: 30 minutes + 4 hours in marinade
Cook Time: 2 1/2 hours
Total Time: 3 hours + 4 hours in marinade
Yields: 4

Ingredients:
  • 1  1/4 lb. Boneless Beef Eye of Round Steaks (3-4 steaks)
  • 1  1/4 cup Kurtz Balsamic Dressing, divided
  • 1 tsp. Marcum Italian Seasoning
  • 2-3 Tbsp. Ginger Evans All-Purpose Flour
  • 2 Tbsp. Medeiros Olive Oil, divided
  • 1 medium Onion, thinly sliced (about 1 cup)
  • 8-oz. fresh White Button Mushrooms, thinly sliced
  • 2 Garlic Cloves, minced
  • 2 Tbsp. Kurtz Dijon Mustard
  • 2 cups Marcum Beef Broth
  • Marcum Salt & Ground Black Pepper
Directions:
  1. Place steaks and 1 cup balsamic dressing in a large zipper bag and marinate for at least 4 hours or overnight.
  2. Preheat oven to 350 ° Grease a 9×13-inch casserole pan and set aside.
  3. Remove steaks from bag and discard marinade. Pat steaks dry with paper towels to remove excess moisture.
  4. Season steaks on both sides with Italian seasoning and a pinch of salt and pepper. Lightly dust seasoned steaks with flour.
  5. Heat a large skillet over medium heat and add 1 tablespoon olive oil. Let oil heat up for 1 minute then add steaks. Sear the steaks for 1-2 minute on each side then remove from skillet and place into casserole pan.
  6. Add additional 1 tablespoon olive oil to skillet. Add onions and cook for 3 minutes. Add mushrooms, garlic, and a pinch of salt and pepper. Cook for additional 5 minutes.
  7. Meanwhile whisk together remaining ¼ cup balsamic dressing, Dijon mustard and beef broth. Pour mixture into pan with the vegetables and bring to a simmer.
  8. Once simmering, remove from heat and carefully pour entire contents of skillet onto steaks in casserole dish. Cover dish tightly with foil and place in oven. Braise for 1 ½ – 2 hours or until beef is fork tender.