With a little forethought (and a savory tenderizing marinade), these Eye of Round Steaks are ready for the grill!
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.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per 3-oz serving: 258 Calories; 15g Total Fat; 6g Saturated Fat; 2g Monounsaturated Fat; 73mg Cholesterol; 314mg Sodium; 2g Total carbohydrate; 26g Protein; 2.2mg Iron; 4.7mg Niacin; 0.4mg Vitamin B6; 1.4mcg Vitamin B12; 4.3mg Zinc; 28.4mcg Selenium; 0.2g Fiber.