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Dijon peppercorn steaks topped with chilie cilantro butter on a cutting board.

Pepper Steak with Chile Cilantro Butter

Melissa Griffiths
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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Prep Time 1 hour 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings 4
Calories 422 kcal

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.

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

Calories: 422kcalCarbohydrates: 2gProtein: 1gFat: 47gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 2gCholesterol: 122mgSodium: 372mgPotassium: 85mgFiber: 0.4gSugar: 0.1gVitamin A: 1469IUVitamin C: 0.3mgCalcium: 51mgIron: 3mg
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