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Recipes from Chef Steve

Chef Steve’s Dry rubbed Grilled Eye of the Round with Horseradish Sour Cream  

TOTAL: ABOUT 1.5 HRS
MAKES: 4 SERVINGS

Ingredients (serves six to eight)
2 Lb. eye round
4 Tbsp. Dry Rub  (Chef Steve’s Dry Rub or recipe below)
2 Tbsp. cooking oil
8-oz. sour cream
2 Tbsp. Worcestershire sauce
Salt and pepper to taste
2 1/2 Tbsp. prepared horseradish


Instructions
Combine Worcestershire sauce, salt and pepper and horseradish. Chill sauce until needed. Cover eye round with oil and steak seasoning. Grill eye of the round on grill using indirect grilling method at high temp. (500 degrees) for 1/2 hr, lower temp to 350 degrees for 40 minutes +/- until an internal temperature of 135º F.  Place beef on cutting surface.  Let set 15 minutes, and then slice thin. Top beef with cold sauce, serve on fresh rolls or a plated dinner with vegetables and mash potatoes.


CHEF STEVE'S DRY RUB FOR BBQ INGREDIENTS (BLEND OR AVAILABLE FOR PURCHASE AT VINNY’S)
1 TABLESPOON UNSALTED BUTTER
1/2 CUP SALT
1/2 CUP FIRMLY PACKED BROWN SUGAR
1 TABLESPOON GRANULATED GARLIC
1 TABLESPOON GRANULATED ONION
2 TABLESPOONS PAPRIKA
2 TABLESPOONS CHILI POWDER
2 TABLESPOONS FRESHLY GROUND PEPPER

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