Tender slivers of lean roast beef nestled into a bed of crispy romaine lettuce with Parmesan, croutons and a creamy homemade dressing…so divine! Eye of Round Caesar Salad makes a fast and healthy weeknight meal.
Eye of Round Caesar Salad Recipe – The Best Roast Beef Dinner Salad
Howdy! Chef Alli Here. Let’s Get You Cookin’…. Shall We?? 🙂
Yep, I grew up on the farm so we ate a lot of beef. However, I must say that when followers of my blog began consistently asking for eye of round roast recipes, I was not familiar with it. Eye of round was simply not a roast that I grew up eating!
After some research I learned that eye of round roast is actually one of the best cuts for thinly-sliced roast beef that you find in the deli, typically used for making sandwiches, such as French Dip Sandwiches, as well as sub sandwiches.
Eye of round roast makes superior deli beef because it is very lean, easy to slice thinly and is very flavorful, especially when cooked only to medium-rare so it has that delicious, perfectly-pink center.
Eye of Round Roast Beef Recipe Development
Once I learned more about eye of round roast, I quickly began doing some recipe development to find the best way to cook this cut of beef. It wasn’t easy since eye of round is a very, very lean cut of beef.
After 3-4 attempts, I discovered the best way to cook eye of round is at a high oven temperature at first, then reducing the oven temperature to finish the roast.
Also, because eye of round roast is so so lean, it must only be cooked to an internal temperature of rare or medium rare. Any further cooking than that and the roast is flavorless and tough.
My recipe development also showed me that eye of round roast is the ultimate and most flavorful roast for slicing into slabs or strips. I now make eye of round roast all the time so that I can have lean slices of roast beef for salads, wraps, sliders, sandwiches, and pasta.
What to love about this eye of round roast beef recipe
- Crunchy croutons, tangy Parmesan, fresh romaine, creamy dressing, savory beef….what a divine combination.
- A dinner salad that’s hearty, refreshing and satisfying…oh yea.
- It’s a great meal for using up leftover roast beef.
Here are the ingredients you need to make eye of round Caesar salad
- Cooked eye of round roast (I use this easy eye of round roast recipe)
- Parmesan or Romano cheese
- Grated Parmesan, optional
- Lemon juice
- Spicy brown mustard (or your favorite prepared mustard)
- Worcestershire sauce
- Grated parmesan
- Anchovy paste
What you’ll learn from this recipe –
- A helpful way to cut romaine lettuce leaves for salad
- Why eye of round roast beef is the perfect lean beef
- A slick trick for slicing Parmesan cheese into super thin strips
- The best way to cut roast beef so it’s tender
- How to slice roast beef into strips that are even in size
How to make Eye of Round Caesar Salad
- Shake all the dressing ingredients together until well combined in a jar with a tight fitting lid or a dressing cruet; reserve.
- Place the lettuce onto a serving platter then drizzle with the desired amount of the prepared Caesar dressing; top with roast beef strips, Parmesan slices, and croutons. Garnish with a sprinkle of grated Parmesan cheese, as desired. Serve at once.
Answers to Common Questions Asked About This Recipe
Which tools are helpful for making Caesar salad with roast beef?
Chef’s knife – a good chef’s knife is such an essential kitchen tool! In this recipe, you’ll need one for chopping the romaine lettuce and also for slicing the cooked eye of round roast beef. **If taken care of properly, a good quality chef’s knife will last a lifetime, definitely make it worth the initial investment.
Large wooden cutting board with a channel – a good (large) wooden cutting board is what supports your chef’s knife, providing a surface that gives to the edge of your blade each time you make a cut. One side of the cutting board will feature the channel around the edge. This is the side that you should slice meats on – the meat juices funnel into the channel so they cannot run off the cutting board to create a mess on the counter. Use the other side of the cutting board for cutting and dicing fruits and vegetables.
Knife straightener – a hand-held knife straightener (often called a knife sharpener) is what keeps your chef’s knife blade straight so that it can make a precise, clean cut. Run your knife (never a serrated knife, though) through the straightener 2-3 times each and every time you prepare to use it to keep the blade in good shape.
Vegetable peeler – I like a veggie peeler with a comfortable handle so it doesn’t hurt your hand when you’ve got lots of vegetables to peel….or cheese to slice, as in this recipe.
What is Caesar salad? Is Caesar Salad healthy?
Caesar salad is basically defined as a salad made with chopped romaine lettuce and crispy croutons, topped or tossed in a creamy dressing.
The original Caesar salad dressing was made with raw eggs, olive oil, lemon, Parmesan, anchovies, and Worcestershire. **Please note: The Caesar salad dressing in this recipe does not contain raw eggs.
The Caesar salad itself is a healthy salad since it’s mainly romaine lettuce, but croutons and dressing in excess can push the fat and carbs up quite a ways if overdone.
What is the best way to slice roast beef?
This is a great question. Always slice meat across the grain. To identify the grain of the meat, look to see which way the protein fibers within the meat are running; slicing across these fibers is slicing the meat across the grain, not with the grain.
Why is it important to slice meat across the grain?
When slicing meat across the grain, this is shortening the protein fibers that are within the meat. This is super important to ensure the slices or strips of meat are tender and easy to chew.
What happens when you slice with the grain of the meat, instead of across the grain?
If you slice meat in the same direction that the grain runs, essentially slicing it with the grain, you’re assured of having tough meat and chewy eating experience. This is because slicing with the grain of the meat allows the protein fibers within the meat to remain in long strips.
How do I slice the roast so that I get even-sized strips for the salad?
Slice the roast (yes, across the grain!) into 1/2-inch thick slices. Next lay each slice flat on your cutting board, then slice it into 1/2-inch strips. Lastly, cut the strips into bite-size lengths.
What’s the best way to cut the Parmesan cheese into super thin strips for this salad?
Use your peeler! Any hard block of cheese like Parmesan slices perfectly into beautiful thin strips when using your peeler – I love this cooking hack!
Why is eye of round roast beef so flavorful?
Eye of round is a beef muscle on the cow that gets A LOT of use. Any muscle that gets a lot of use is always going to provide lots of flavor. But, because the muscle gets a lot of use, that also means that it will be a more tough cut of meat, as well.
How to cut romaine lettuce into bite-size pieces the easy way!
To easily slice romaine lettuce into bite-size pieces that are all fairly uniform in size, stack up 6-8 rinsed and dried lettuce leaves, one on top of the other.
On your cutting board, use your chef’s knife to slice down through the length of the entire stack, cutting the lettuce into 5-6 long sets of strips.
Now bundle up the strips with one hand, using your knife to cut across the bundle of strips into bite-size pieces. This is the fastest and most efficient way I’ve found for slicing just about any type of lettuce – I love how slick it works.
More Favorite Beef and Salad Recipes to Enjoy –
- HOW TO COOK EYE OF ROUND ROAST
- AIR FRYER MARINATED STEAK BITES
- ORZO PASTA SALAD WITH TENDER GRILLED BEEF
- COUNTRY FRIED STEAK FINGERS WITH LUMP-FREE CREAM GRAVY
- KILLER HAMBURGER STEAK IN A SKILLET
- EYE OF ROUND FRENCH DIP SANDWICHES
Printable Eye of Round Caesar Salad Recipe
Eye of Round Caesar Salad
- ½ cup mayonnaise
- 1 cloves garlic, crushed or minced
- 2 tsp. lemon juice
- 1 tsp. spicy brown mustard
- ½ tsp. Worcestershire sauce, or to taste
- ⅛ tsp. kosher salt
- 1/4 cup grated Parmesan cheese
- 1 Tbs. water
- 1/4-1/2 tsp. anchovy paste, or to taste
- 1 1/2 lbs. fully cooked eye of round roast beef, cut into 1/2-inch strips
- 1 head romaine lettuce, cut or torn into bite-sized pieces
- 1 cup seasoned croutons
- 1/2 cup very thin slices of Parmesan cheese
- 2 Tbs. grated Parmesan, optional, as a garnish
Prepare the Dressing
- Shake all the dressing ingredients together until well combined in a glass jar with tight fitting lid or a dressing cruet.
Prepare the Salad
- Place the romaine lettuce onto a serving platter then drizzle with the desired amount of the prepared Caesar dressing; top with the roast beef strips, Parmesan slices, and croutons. Garnish with a sprinkle of grated Parmesan cheese, if desired. Serve at once.
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