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Time: 35 Minutes

Pepper Beef Steaks with Chile-Cilantro Butter

Dijon-style mustard adds a tangy twist to this predominately Latin-flavored dish. Grilled steak topped with a chile-cilantro butter.

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Ingredients

  • 4 beef Sirloin Tip Center Steaks, cut 3/4 inch thick
  • 1/3 cup country Dijon-style mustard
  • 2 tablespoons coarsely ground mixed peppercorns
  • 2 teaspoons ground cumin
  • 1/4 cup butter, softened
  • 1 tablespoon minced fresh cilantro
  • 1 teaspoon minced garlic
  • 2 fresh mild green chile peppers such as Anaheim peppers

    • Quick Facts

  • 35 Minutes
  • 4 Servings
  • 278kcal Calories
  • 37g Protein

    • Cooking

    1. Combine mustard, peppercorns and cumin in small bowl. Remove and reserve 1/2 for brushing. Spread remaining mustard mixture on both sides of beef Sirloin Tip Center Steaks. Cover and marinate in refrigerator 1 hour.
    2. Combine butter, cilantro and garlic in small bowl. Set aside.
    3. Place steaks and peppers on grid over medium, ash-covered coals. Grill, covered, 8 to 9 minutes (over medium heat on preheated gas grill 8 to 11 minutes) until steaks are medium rare (145°F) doneness and peppers are blackened, turning occasionally and brushing steaks with reserved mustard mixture during the last 4 minutes. (Do not overcook.)
    4. Remove blackened peppers; cover and let stand 5 minutes. Remove skin, stems and seeds. Chop peppers and stir 1/2 into butter mixture. Top each steak with 1 teaspoon butter mixture. Sprinkle with remaining chopped peppers. Serve with remaining butter.

    Nutrition

    Serv Size Calories Cholesterol Total Carbs Protein
    4 278kcal 1g 108mg 9g 37g

    * 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. Saturated Fat; Monounsaturated Fat; Carbohydrates; Fiber; 5mg NE Niacin; 0.6mg Vitamin B6; 3.7mcg Vitamin B12; 5.5mg Iron; Selenium; Zinc; Choline;

    Courtesy of BeefItsWhatsForDinner.com