ESPRESSO-RUBBED STEAK WITH GREEN CHILE PESTO
1
'A
lb. beef flank steak
2
tsp. chili powder
i
tsp. kosher salt or salt
1
tsp. instant espresso
coffee powder
/2
tsp. garlic powder
/2
tsp. dried oregano,
crushed
'/2
tsp. ground black pepper
l
recipe Green Chile
Pesto,
right
Cilantro leaves (optional)
1. Score b o th sides o f steak by
m aking diagonal cuts in a
diam ond p attern . In sm all
bow l com bine chili pow der,
salt, espresso pow der, garlic
pow der, oregano, and pepper.
S prinkle o v er steak; rub in.
2.
C oat a 12-inch nonstick
skillet w ith
nonstick cookin g spray.
H eat over
m edium -high heat until very hot; add steak.
Reduce heat to m edium . Cook 12 to 14 m inutes
for m edium -rare (145°F) or 14 to 16 m inutes for
m edium (160°F), turning once halfw ay through.
T ransfer to cutting board. Cover loosely w ith foil;
keep w arm w hile preparing G reen Chile Pesto.
3
.T
0
serve, th in ly slice steak against grain.
Pass G reen C hile Pesto. S prinkle w ith cilantro
leaves. MAKES 8 SERVINGS.
GREEN
chile
PESTO
Halve 2 m edium fresh
A naheim o r poblano chile peppers lengthwise;
rem ove stem s, seeds, and veins. Coarsely chop
peppers. In food processor com bine peppers,
V
2
cup fresh cilantro,
lA
cup crum bled Cotija
cheese,
2
tablespoons pine nuts,
2
cloves garlic,
lA
teaspoon crushed red pepper, and salt and black
pepper to taste. Process to finely chop m ixture.
W ith processor lim ning; add
lA
cup olive oil in
steady stream through feed tube to com bine into
a coarse paste. M akes about
l lA
cu p s pesto.
PRIZE TESTED RECIPES' $400 WINNER
Leslie Clark,
Grandview, mo
WEEKNIGHT STEAK DISHES CATEGORY, SEPTEMBER 200c
CU P AND SAVE RECIPES IN YOUR B E T T E R HOM ES A N D GA R D EN S* NEW COOK BOOK
