Dijon-style mustard adds a tangy twist to this predominately Latin-flavored dish. Grilled steak topped with a chile-cilantro butter.
Credit: www.beefitswhatsfordinner.com
Marinate Time: 1 hr
Cook Time: 8-11 min
Rest Time: 5 min
Servings: 4
Ingredients:
4 beef Sirloin 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 chile peppers such as Anaheim peppers
Directions:
Combine mustard, peppercorns and cumin in small bowl. Remove and reserve 1/2 for brushing. Spread remaining mustard mixture on both sides of beef Sirloin Tip Center Steaks. Cover and marinate in refrigerator 1 hour.
Combine butter, cilantro and garlic in small bowl. Set aside.
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 (145°F) doneness 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 1/2 into butter mixture. Top each steak with 1 teaspoon butter mixture. Sprinkle with remaining chopped peppers. Serve with remaining butter.
Love our recipes!? Follow us! Click “Follow” on the bottom right corner! We would love to share with you!
Food Is What We Do! 