Pepper Steak with Chile Cilantro Butter

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  • Prep Time

    1 hr 15 mins

  • Cook Time

    15 mins

  • Total Time

    1 hr 25 mins

  • Servings

    4

  • Calories

    422 kcal

  • Course

    Dinner

  • Cuisine

    American

Pepper Steak with Chile Cilantro Butter

This isn't just another pepper steak recipe — it's the dish that will make your family gather around the table with wide eyes and wider smiles! A perfectly grilled steak with a crackling peppercorn crust, crowned with a melting pat of chile-cilantro butter that slowly cascades down the sides, creating little rivers of flavor-packed goodness.

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Ingredients

Servings
  • 4 beef Sirloin Tip Center Steaks cut ¾ inch thick
  • cup country Dijon-style mustard
  • 2 tablespoons coarsely ground mixed peppercorns
  • 2 teaspoons ground cumin
  • ¼ 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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Instructions

  1. Combine mustard, peppercorns and cumin in small bowl. Reserve ½ for brushing onto the steak while cooking. 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 grill over medium 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) 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 ½ into butter mixture. Top each steak with 1 teaspoon butter mixture. Sprinkle with remaining chopped peppers. Serve with remaining butter.

Notes

  • Before applying the marinade, gently score the surface of the meat in a diamond pattern — just don't cut too deeply.
  • This recipe is super flexible — ribeye, New York strip, or top sirloin all work beautifully. Just keep an eye on cooking time depending on thickness.
  • Don't marinate for longer than 2 hours! The meat will turn mushy, and we want it to be tender but firm enough to hold it's shape.
  • If you don't have an outdoor grill or access to an indoor grill pan, don't stress! Just cook them in a non-stick or cast iron skillet for the same amount of time.

Nutrition Information

Show Details
Calories 422kcal (21%) Carbohydrates 2g (1%) Protein 1g (2%) Fat 47g (72%) Saturated Fat 29g (145%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Trans Fat 2g Cholesterol 122mg (41%) Sodium 372mg (16%) Potassium 85mg (2%) Fiber 0.4g (2%) Sugar 0.1g (0%) Vitamin A 1469IU (29%) Vitamin C 0.3mg (0%) Calcium 51mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 422 kcal

% Daily Value*

Calories 422kcal 21%
Carbohydrates 2g 1%
Protein 1g 2%
Fat 47g 72%
Saturated Fat 29g 145%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 12g 60%
Trans Fat 2g 100%
Cholesterol 122mg 41%
Sodium 372mg 16%
Potassium 85mg 2%
Fiber 0.4g 2%
Sugar 0.1g 0%
Vitamin A 1469IU 29%
Vitamin C 0.3mg 0%
Calcium 51mg 5%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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