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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.
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
Ingredients
- 4 beef Sirloin Tip Center Steaks cut ¾ inch thick
- ⅓ 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
Instructions
- 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.
- Combine butter, cilantro and garlic in small bowl. Set aside.
- 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!)
- 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.
Cup of Yum
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
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
% 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.