| Level: | Easy |
| Total: | 21 min |
| Prep: | 15 min |
| Cook: | 6 min |
| Yield: | 4 servings |
Ingredients
- One 1 1/2-pound sirloin steak
- Kosher salt and freshly ground pepper
- 2 tablespoons vegetable oil
- Poblano Pesto, recipe follows
- 2 poblano peppers
- 1/2 cup grated Parmesan
- 1/4 cup fresh cilantro leaves, roughly chopped
- 2 cloves garlic, coarsely chopped
- 1 tablespoon chili powder
- 1/2 cup vegetable oil
- Kosher salt
Instructions
- Season the steak liberally with salt and pepper, and allow to sit at room temperature for 15 to 30 minutes. Meanwhile, heat a grill pan over medium-high heat. Brush the steak with vegetable oil and cook on grill pan, undisturbed for 3 minutes. Flip the steak over and cook until the steak is 130 degrees F for medium rare, about 3 minutes more. Remove to a cutting board, and allow to rest a full 5 minutes before slicing. Cut the steak with a sharp knife against the grain into thin slices. Fan slices out onto a serving platter and top with the Poblano Pesto.
- Char the poblano peppers on top of a gas burner, on a grill, or under the broiler) until all of the sides are blackened. Place in a bowl covered tightly with plastic wrap, allowing the steam to help loosen the skin. With your fingers or a spoon, scrape and discard the blackened skin then remove the seeds and core. Coarsely chop the poblanos, and place into a mini food processor. Add the Parmesan, cilantro, garlic, chili powder and oil and process until well combined, but not totally smooth. Taste and season with salt.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 754 |
| Total Fat | 64 g |
| Saturated Fat | 15 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 40 g |
| Cholesterol | 141 mg |
| Sodium | 585 mg |
Reviews
Had only one poblano, but had some jalapeños so I die one poblano and 2 jalapeños. It worked. Gave a bit of heat but not over powering.
I really liked serving this to my family. My husband actually complimented me on the meal! It was really easy to put together, too. Very little chance to mess it up. Very straightforward directions. The pesto was a tasty compliment to the beef, and I served it with a crusty bread which was also very tasty with the pesto! I’m making this again! 😀
I really wanted to try this but could not find poblano peppers anywhere, so I substituted jalepeno peppers and it turned out really good. Pretty spicy though, which was ok for me. I also cut the recipe in half (used 3 jalepenos and it was more than enough for 2 people. Will definately make this again – super easy for a quick dinner.
The poblano pesto is delightful, very nice fresh flavor and it tastes delicious on red meat. It was good on my eggs the next morning too. Very happy to have this recipe on hand.
Absolutely fantastic. The poblano pesto was great. My family loved the pesto so much they ate the leftover pesto with chips
This was absolutely fantastic. I did not pour the poblano pesto over the steak for fear people would not want it, but everyone poured a lot more onto their servings than I would have.
I had an extra pepper so I ended up making a bit more and we’ve had it over grilled chicken as well. It was not at all spicy. Yummy!
I had an extra pepper so I ended up making a bit more and we’ve had it over grilled chicken as well. It was not at all spicy. Yummy!