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!

Chili-Marinated Steaks with Cilantro Cream


  • 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

35 Minutes

4 Servings

258kcal Calories

26g Protein


  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.


Serv Size Calories Total Fat Cholesterol Total Carbs Protein
4 258kcal 15g 73mg 2g 26g

* The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 6g Saturated Fat; 2g Monounsaturated Fat; Carbohydrates; 0.2g Fiber; 4.7mg Niacin; 0.4mg Vitamin B6; 1.4mcg Vitamin B12; 2.2mg Iron; 28.4mcg Selenium; Zinc; Choline;

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