PEPPER BEEF STEAK WITH GARLIC-CILANTRO BUTTER
Helen Mariscal, NM
Total preparation and cooking time: 35 minutes
Marinating time: 1 hour ยท Makes 4 servings
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4
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beef round tip center steaks or 1 beef top round steak, cut 3/4 inch thick
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1/3
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cup country Dijon-style mustard
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2
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tablespoons coarsely ground mixed peppercorns
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2
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teaspoons ground cumin
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1/4
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cup butter, softened
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1
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tablespoon minced fresh cilantro
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1
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teaspoon minced garlic
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2
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fresh mild green chili peppers, such as Anaheim
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1. 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.
2. Combine butter, cilantro and garlic in small bowl. Set aside.
3. 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.)
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 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.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12,
iron and 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.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12,
iron and zinc.