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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.

  • 35
    min
  • 4
    SERVINGS
  • 280
    Cal
  • 37 g
    Protein

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

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.

278 CALORIES

0 % *

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.

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