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Pepper Beef Steak with Garlic Cilantro Butter


  • 4 beef round tip center steaks or 1 beef top round steak, cut 3/4 inch thick
  • 1/3 cup 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


  1. Combine mustard, peppercorns and cumin in small bowl. Remove and reserve 1/2 for brushing.
  2. Spread remaining mustard mixture on both sides of steaks.
  3. Cover and marinate in refrigerator for 1 hour.
  4. Combine butter, cilantro and garlic in small bowl. Set aside.
  5. Place steaks and peppers on grid over medium, ash-covered coals.
  6. 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.
  7. Remove peppers; cover and let stand for 5 minutes.
  8. Remove skin, stems and seeds. Chop peppers and stir 1/2 into butter mixture.
  9. Top each steak with 1 teaspoon butter mixture.
  10. Sprinkle with remaining chopped peppers.
  11. Serve with remaining butter.

Makes 4 servings.

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