Oriental Eye Of Round Roast - cooking recipe

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

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