1 pound beef Eye Of Round Steaks, cut 3/4 inch thick (about 4 steaks)
1/2 cup all-purpose flour
3/4 teaspoon salt, divided
1/4 teaspoon black pepper
1 egg, beaten
1 tablespoon water
1/2 cup unseasoned dry bread crumbs
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper
2 tablespoons vegetable oil
1/2 cup refrigerated prepared blue cheese dressing
1/4 cup dairy sour cream
1 teaspoon green hot pepper sauce
Combine flour, 1/2 teaspoon salt and black pepper in shallow dish. Whisk egg and water together in shallow bowl until blended. Combine bread crumbs, remaining 1/4 teaspoon salt, garlic powder and red pepper in separate shallow dish.
Place beef Steaks between sheets of waxed paper; pound to 1/4 inch thickness. Dip each steak in flour mixture to coat both sides lightly; shake off excess. Dip in egg mixture, then in bread crumb mixture to coat.
Heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Place 2 steaks in skillet; cook 5 minutes or until coating is crisp and golden and beef is medium rare (145°F), turning once. (Do not overcook.) Remove steaks; keep warm. Repeat with remaining oil, if needed, and steaks.
Meanwhile combine sauce ingredients in small bowl. Serve with steaks.
Nutrition information per serving: 625 Calories; 315 kcal Calories from fat; 35 g Total Fat; 9 g Saturated Fat; 11 g Monounsaturated Fat; 186 mg Cholesterol; 976 mg Sodium; 25 g Total Carbohydrate; 1.2 g Dietary Fiber; 50 g Protein; 5.8 mg Iron; 10.6 mg Niacin; 0.9 mg Vitamin B6; 6.5 mcg Vitamin B12; 11.3 mg Zinc; 75.7 mcg Selenium;