Featured Recipe

Chili-Marinated Steaks with Cilantro Cream
 

Beef eye round steaks are readily available and affordable – but they need to be marinated
at least six hours in the refrigerator to ensure tender results.  Add cilantro and chili powder
to prepared Italian dressing to create a marinade with a kick that will easily do the trick. 
And don't overcook the steak!  Grill to medium rare (145°F) and carve into thin slices. 
Serve with dollops of the seasoned sour cream topping.

Cook’s Tip: To prepare on gas grill, preheat grill according to manufacturer’s
directions for medium heat. Grill steaks, covered, 10 to 12 minutes for medium rare doneness,
turning occasionally. (Do not overcook.)

 

Ingredients:

4

Instructions:

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, uncovered, 15 to 19 minutes for medium rare 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.

Makes 4 servings.

Nutrition information per serving:  Nutrition information per serving, using tenderloin: 274 calories; 25 g protein; 15 g carbohydrate; 9 g fat; 551 mg sodium;
71 mg cholesterol; 4.0 mg niacin; 0.4 mg vitamin B6; 2.2 mcg vitamin B12; 3.7 mg iron; 4.8 mg zinc.

Nutrition information per serving, top loin (strip): 315 calories; 32 g protein; 15 g carbohydrate; 10 g fat; 570 mg sodium; 81 mg cholesterol; 6.3 mg niacin;
0.5 mg vitamin B6; 2.1 mcg vitamin B12; 3.3 mg iron; 5.6 mg zinc.