Pepper Beef Steak with Garlic-cilantro Butter

Beef

Prep Time: 1 hours Cook Time: 35 minutes Difficulty: Easy Servings: 4 Source:

Ingredients

4 beef round tip center steaks or 1 beef top round steak 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 chili peppers such as Anaheim

Directions

Combine mustard, peppercorns and cumin in small bowl. Remove and reserve 1/2 for brushing. Spread remaining mustard mixture on both sides of steaks. Cover and marinate in refrigerator 1 hour.

Combine butter, cilantro and garlic in small bowl. Set aside.

Place steaks and peppers on grid over medium, ash-covered coals. Grill round tip center steaks, covered, 8 to 9 minutes (top round 9 to 11 minutes) until steaks are medium rare doneness and peppers are blackened, turning occasionally and brushing steaks with reserved mustard mixture during the last 4 minutes. (Do not overcook.)

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.

Notes

Helen Mariscal, NM
© Cattlemen's Beef Board and National Cattlemen's Beef Association

Nutrition

Nutrition information per serving, using round tip and 1 teaspoon garlic-cilantro butter:
278 calories; 37 g protein; 9 g carbohydrate; 10 g fat; 581 mg sodium; 108 mg cholesterol; 5.0 mg niacin; 0.6 mg vitamin B6; 3.7 mcg vitamin B12; 5.5 mg iron; 9.2 mg zinc.

Nutrition information per serving, using top round and 1 teaspoon garlic-cilantro butter: 245 calories; 35 g protein; 9 g carbohydrate; 7 g fat; 563 mg sodium; 94 mg cholesterol; 6.6 mg niacin; 0.7 mg vitamin B6; 2.6 mcg vitamin B12; 4.8 mg iron; 6.1 mg zinc.