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
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.
Nutrition information per serving: 258 Calories; 135 kcal Calories from fat; 15 g Total Fat; 6 g Saturated Fat; 2 g Monounsaturated Fat; 73 mg Cholesterol; 314 mg Sodium; 2 g Total Carbohydrate; 0.2 g Dietary Fiber; 26 g Protein; 2.2 mg Iron; 4.7 mg Niacin; 0.4 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.3 mg Zinc; 28.4 mcg Selenium;