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Chili-Marinated Steaks with Cilantro Cream Chili-Marinated Steaks with Cilantro Cream


4 beef Eye of Round Steaks, cut ¾-inch thick (about 4 ounces each)
¾ cup prepared Italian dressing
¼ cup chopped fresh cilantro, divided
1 tablespoon chili powder
½ cup dairy sour cream


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.