I just love the month of May. It has so many wonderful holidays—Mother’s Day, Memorial Day, and a personal favorite, Cinco de Mayo, which inspired me to share this particular recipe. This zesty rub and spicy pesto topping will add pizzazz to your next grilled steak. Enjoy!
1-1/2 tsp. Chili powder
1-1/2 tsp. Instant espresso coffee
1/2 tsp. Brown sugar
1/4 tsp. Dry mustard
1/4 tsp. Cumin
1/4 tsp. Salt
1/4 tsp. Pepper
1-1/2 lbs. Beef flank steak
In a small bowl, combine the above ingredients and coat the steak well on both sides. Heat a large skillet or grill with olive oil just to cover over medium-high heat. Sear the steak on either side only, and move it to an oven heated to 350 degrees until it reaches an internal temperature of 140 degrees. Let it rest, and its temperature will rise to a perfect 150 degrees.
Poblano Pesto Topping:
2 Medium poblano chile peppers
1/2 c. Fresh cilantro
1/4 c. Crumbled Cotija cheese (1 ounce)
2 tbsp. Pine nuts, best toasted
2 Cloves garlic
1/4 tsp. Crushed red pepper
1/3 c. olive oil
Cut peppers in half lengthwise; remove stems, seeds and membranes. Coarsely chop peppers and place in a food processor with cilantro, cheese, pine nuts, garlic and crushed red pepper. Cover and process until mixture is finely chopped. Season to taste with salt and pepper. With processor running, add oil in a steady stream through feed tube to form a coarse paste.
Serve pesto as a condiment with steak.