Pepper Beef Steaks with 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

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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.