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| | | |  | | | 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.)
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| | | | This recipe is an excellent/good source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and a good source of iron. | |  |
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Chili-Marinated Steaks with Cilantro Cream
25 to 35 minutes
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Ingredients: |
| 4 |
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beef eye round steaks, cut 3/4 inch thick (about 4 ounces each) |
| 2/3 |
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cup prepared Italian dressing |
| 1/4 |
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cup chopped fresh cilantro, divided |
| 1 |
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tablespoon chili powder |
| 1/2 |
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cup dairy sour cream |
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Instructions: |
| 1. |
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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. |
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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. |
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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. |
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Carve steaks into thin slices; season with salt and pepper, as desired. Serve with cilantro sour cream mixture. |
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| Makes 4 servings. |
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| | | | | 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. |
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