Chili-Marinated Steaks with Cilantro Cream

With a little forethought (and a savory tenderizing marinade), these Eye of Round Steaks are ready for the grill!

  • 35
    min
  • 4
    SERVINGS
  • 258
    Cal
  • 26 g
    Protein

Ingredients & Cooking

Ingredients:

  • 4 beef Eye of Round Steaks, cut 3/4 inch thick (about 4 ounces each)
  • 2/3 cup prepared Italian dressing
  • 1/4 cup chopped fresh cilantro, divided
  • 1 tablespoon chili powder
  • 1/2 cup dairy sour cream

Cooking:

  1. 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.
  2. 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.
  3. 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.)
  4. Carve Steaks into thin slices; season with salt and pepper, as desired. Serve with cilantro sour cream mixture.

Nutrition Information

Butcher Counter

Chili-Marinated Steaks with Cilantro CreamEye of Round Steak Round Primal

A tremendous value cut that is lean and boneless. Ideal for marinating then grilling or skillet cooking.

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