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
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 for 1 hour.
Combine butter, cilantro and garlic in small bowl. Set aside.
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
Remove peppers; cover and let stand for 5 minutes.
Remove skin, stems and seeds. Chop peppers and stir 1/2 into butter mixture.