chili-marinated steaks with cilantro cream
- 4 beef eye round steaks, cut 3/4 inch thick (about 4 oz each)
- 2/3 cup prepared Italian dressing
- 1/4 cup chopped fresh cilantro, divided
- 1 tablespoon chili powder
- 1/2 cup dairy sour cream
Combine dressing, 2 tablespoons cilantro and chili powder in small bowl. Combine sour cream, remaining 2 tablespoons cilantro and 1 tablespoon dressing mixture in another small bowl; season with salt, as desired. Cover and refrigerate until ready to serve.
Place beef steaks and remaining dressing mixture in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 12 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) doneness, turning occasionally. (Do not overcook.)
Carve steaks into thin slices; season with salt and pepper, as desired. Serve with cilantro sour cream mixture.
Nutrition information per serving: 258 calories; 15 g fat (6 g saturated fat; 2 g monounsaturated fat); 73 mg cholesterol; 314 mg sodium; 2 g carbohydrate; 0.2 g fiber; 26 g protein; 4.7 mg niacin; 0.4 mg vitamin B6; 1.4 mcg vitamin B12; 2.2 mg iron; 28.4 mcg selenium; 4.3 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.