Party Perfect Eye of Round

Yesterday  I was chatting with my daughter, Amanda, about her annual Christmas party and the menu.  One of the favorites she prepares is a wonderful eye of round roast beef.  I first got this recipe years ago from Ellen, a family friend.  It's been a favorite for lots of folks around here and a version is included in the Arts Council cookbook, Plate and Palate.  It works for different cuts of roasts, but I think it's best done with an eye of round.  It's great for a party, served thinly sliced with horseradish, mayonnaise, Dijon mustard and Kaiser rolls.  You'll be amazed at how simple this is!

1.  Purchase an eye of round roast (or another cut if you prefer)
2.  Preheat oven to 500 degrees
3.  Pierce the roast several places all over with knife and insert 1/4 clove of garlic in each spot.
4.  Season all over with black pepper and salt
5. Place uncovered roast in pan and cook according to weight:

• 5 minutes per pound for rare
• 6 minutes per pound for medium
• 7 minutes per pound for well done

6. After the calculated time cut the oven off and...DO NOT OPEN FOR 2 HOURS!

Remove, after the 2 hours, and cover with foil.  Slice, just before serving.

Wyatt's Favorite: "Korean Beef"

Wyatt was the most adventurous eater of all my children.  He would try different things and had a great palate when he was just a little boy.  He loved being in the kitchen, watching and helping me cook.  I remember how he would come up behind me when I was cooking and lift me off the floor, showing off his strength.  Wyatt spent hours watching Emeril cook and became pretty skilled at the "pan flipping" skill.  When he was about 8 years old we visited a Korean restaurant in Arlington.  We ordered several dishes but his favorite, as well as his brothers, was Bulgogi.  Wyatt became quite a good cook, especially at the grill at Peaches in Myrtle Beach .  I remember well a night in May when he prepared tequila grilled shrimp skewers, it was a really special evening with just Wyatt, Wayne and me...

Here's my version of "Korean Beef" I don't have the nerve to call it  Bulgogi!
2-3 # flank steak or london broil
Marinade:
1/2 cup soy sauce
1/4 cup water
1/3 cup light brown sugar
3 tbs. sherry
3 tbs. sesame oil
4 cloves garlic, chopped
6 green onions, thinly sliced
3 tbs. toasted sesame seeds (optional)

Combine all marinade ingedients in a gallon zip lock bag with the meat.  Marinate for 8 hours.
On a hot grill sear the meat on both sides and grill as you would a good steak. Let stand for 5 minutes covered with foil.  Slice thinly, "on the bias".