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from Debra's cookbook

Espresso-Rubbed Steak with Green Chile Pesto




  • 1 1/2 pounds beef flank steak
  • 2 teaspoons chili powder
  • 1 teaspoon kosher salt or salt
  • 1 teaspoon instant espresso coffee powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano, crushed
  • 1/2 teaspoon ground black pepper
  • 1 recipe Green Chile Pesto, recipe below
  • Cilantro leaves (optional)
  • Green Chile Pesto
  • 2 medium Anaheim or poblano chile peppers
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup crumbled Cotija cheese (1 ounce)
  • 2 tablespoons pine nuts
  • 2 cloves garlic
  • 1/4 teaspoon crushed red pepper
  • Salt
  • Ground black pepper
  • 1/3 cup olive oil
  • Preparation:
    1. Score both sides of steak by making diagonal cuts in a diamond pattern.
    2. In small bowl combine chili powder, salt, espresso powder, garlic powder, oregano, and pepper. Sprinkle over steak; rub in.
    3. Coat a 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until very hot; add steak. Reduce heat to medium. Cook 12 to 14 minutes for medium-rare (145 degrees F) or 14 to 16 minutes for medium (160 degrees F), turning once halfway through. Transfer to cutting board. Cover loosely with foil; keep warm while preparing Green Chile Pesto:
    4. Cut Anaheim peppers in half lengthwise; remove stems, seeds, and membranes.* Coarsely chop peppers. In a food processor combine chopped peppers, cilantro, cheese, pine nuts, garlic, and crushed red pepper. Cover and process until mixture is finely chopped. Season to taste with salt and black pepper. With processor running, add oil in a steady stream through feed tube to form a coarse paste.
    5. To serve, thinly slice steak against grain. Pass Green Chile Pesto. Sprinkle with cilantro leaves. Makes 8 servings.

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    modified: 2017.06.12 | created: 2017.06.12

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