Pepper Beef Steak with Garlic-Cilantro Butter Steaks

Ingredients

• 4 beef round tip center steaks or 1 beef top round steak, cut 3/4 inch thick
• 1/3 cup country Dijon-style mustard
• 2 Tbsp. coarsely ground mixed peppercorns
• 2 tsp. ground cumin
• 1/4 cup butter, softened
• 1 Tbsp. minced fresh cilantro
• 1 tsp. minced garlic
• 2 fresh mild green chili peppers, such a Anaheim

Instructions

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.

Combine butter, cilantro and garlic in small bowl. Set aside.

Place steaks and peppers on grill over medium, ash-covered coals. Grill steaks, covered 8 to 10 minutes to medium rare 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 tsp. butter mixture. Sprinkle with remaining chopped peppers. Serve with remaining butter.