Pepper Beef Steak with Garlic-Cilantro Butter Recipe Photo - Diabetic Gourmet Magazine Recipes


  • 4 beef round 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 chili peppers such as Anaheim peppers


  1. 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 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 (145F) 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.

Recipe Yield: Makes 4 servings

Nutritional Information Per Serving:

Calories: 278
Fat: 1 grams
Sodium: 581 milligrams
Cholesterol: 108 milligrams
Protein: 37 grams
Carbohydrates: 9 grams

Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.