Pepper Beef Steak with Garlic-Cilantro Butter
Total Recipe Time: 35 minutesMarinade Time: 1 hour
Makes 4 servings
Ingredients4 beef Sirloin Tip Center Steaks, cut 3/4 inch thick1/3 cup country Dijon-style mustard2 tablespoons coarsely ground mixed peppercorns2 teaspoons ground cumin1/4 cup butter, softened1 tablespoon minced fresh cilantro1 teaspoon minced garlic2 fresh mild green chili peppers such as Anaheim peppers
- 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, 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.)
- 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.
Cook'sTipOne Top Round Steak, cut 3/4 inch thick, may be substiuted for Sirloin Tip Center Steaks. Grill, covered, 10 to 11 minutes (over medium heat on preheated gas grill, times remain the same) for medium rare (145°F) doneness, turning occasionally. Continue as directed in step 3.
Nutrition information per serving, using round tip and 1 teaspoon garlic-cilantro butter:: 278 calories; 1 g fat; 108 mg cholesterol; 581 mg sodium; 9 g carbohydrate; 37 g protein; 5 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; 7 g fat; 94 mg cholesterol; 563 mg sodium; 9 g carbohydrate; 35 g protein; 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.
© Cattlemen's Beef Board and American National CattleWomen, Inc.