Ingredients...
- 4 Marinated Ribeye Beef Steaks, 4 oz. each
- 2/3 cup prepared Italian dressing
- 1/4 cup chopped fresh cilantro, divided
- 1 tablespoon chili powder
- 1/2 cup dairy sour cream
Directions...
- 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, uncovered, 15 to 19 minutes for medium rare doneness, turning occasionally.
- (Do not overcook.) Carve steaks into thin slices; season with salt and pepper, as desired.
- Serve with cilantro sour cream mixture.
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Source: National Cattleman`s Beef Association, beef.org
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