Pepper Beef Steaks with Chile-Cilantro Butter

Name: Pepper Beef Steaks with Chile-Cilantro Butter
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: Sirloin Tip Center Steak; country Dijon-style mustard; peppercorns; ground cumin; butter; fresh cilantro; garlic; anaheim peppers

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

Cook Time: 35 Minutes

Servings: 4

Ingredients: 8

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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

Preparation

Step 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.
Step 2

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

278 Calories

0 %*

0g SAT FAT

0 %DV**

37g PROTEIN

0 %DV

5.5 mg IRON

0 %DV

9.2 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 278 Calories; 9 Calories from fat; 1g Total Fat ) 108 mg Cholesterol; 581 mg Sodium; 9 g Total Carbohydrate; 37 g Protein; 5.5 mg Iron; 5 mg NE Niacin; 0.6 mg Vitamin B₆; 3.7 mcg Vitamin B₁₂; 9.2 mg Zinc.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, and Zinc.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.