This roast was absolutely outstanding. I adapted it from a recipe in my Southern Living All Time Favorites cookbook. It was originally for flank steak but I had a roast and figured it would make some great meat for fajitas. I can’t tell you if it does or not since we just ate it straight out of the pan cause we were hungry, but it was super delicious!
Cilantro Garlic Roast
1/2c Fresh cilantro leaves
2 Garlic cloves (I used like 8, but they were small cloves)
2T Lime juice
Couple dashes of red pepper flakes, depending on how spicy you like things
2lb Eye round roast or cut of your choice
1. Mix all ingredients (minus the meat, obviously) in a food processer until smooth. Slather on all sides of the meat and let marinate in the fridge at least 2 hours. I left mine going for about 5
2. Preheat grill to 350 and bake roast until it reaches the temperature of your choice. Ours was about 45 minutes to reach medium rare but it will depend on the exact size of your roast so use a meat thermometer to check
3. Wait 10 minutes or so before slicing to redistribute the juices
4. Serve by itself, with rice, or as a fajita filling. We had every intention of fajitas but we just kept cutting slices off and then it was gone =/ Whoops!
Next time I make this I will be just putting sliced up onions and pepper right in the bottom of the pan so that I actually make fajitas for it!