• 4 beef round tip center steaks or 1 beef top round steak, cut 3/4 inch thick
  • 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 chili peppers, such as Anaheim
Grilled Beef


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 round tip center steaks, covered, 8 to 9 minutes (top round 9 to 11 minutes) until steaks are medium rare 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.

Nutritional Information
Nutrition information per serving, using round tip and 1 teaspoon garlic-cilantro butter:
278 calories; 37 g protein; 9 g carbohydrate; 10 g fat; 581 mg sodium; 108 mg cholesterol; 5.0 mg niacin; 0.6 mg vitamin B6; 3.7 mcg vitamin B12; 5.5 mg iron; 9.2 mg zinc.

Nutrition information per serving, using top round and 1 teaspoon garlic-cilantro butter: 245 calories; 35 g protein; 9 g carbohydrate; 7 g fat; 563 mg sodium; 94 mg cholesterol; 6.6 mg niacin; 0.7 mg vitamin B6; 2.6 mcg vitamin B12; 4.8 mg iron; 6.1 mg zinc.



Preparation Times

Helen Mariscal, NM
© Cattlemen's Beef Board and National Cattlemen's Beef Association