Ingredients

• 1-1/2  lb. beef flank steak
• 2  tsp. chili powder
• 1  tsp. kosher salt or salt
• 1  tsp. instant espresso coffee powder
• 1/2  tsp. garlic powder
• 1/2  tsp. dried oregano, crushed
• 1/2  tsp. ground black pepper
• 1  recipe Green Chile Pesto, recipe below
•   Cilantro leaves (optional)

Directions

1. Score both sides of steak by making diagonal cuts in a diamond pattern. In small bowl combine chili powder, salt, espresso powder, garlic powder, oregano, and pepper. Sprinkle over steak; rub in.

2. 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 .

3. To serve, thinly slice steak against grain. Pass Green Chile Pesto. Sprinkle with cilantro leaves. Makes 8 servings.

Green Chile Pesto: Halve 2 medium fresh Anaheim or poblano chile peppers lengthwise; remove stems, seeds, and veins. Coarsely chop peppers. In food processor combine peppers, 1/2 cup fresh cilantro, 1/4 cup crumbled Cotija cheese, 2 tablespoons pine nuts, 2 cloves garlic, 1/4 teaspoon crushed red pepper, and salt and black pepper to taste. Process to finely chop mixture. With processor running add 1/3 cup olive oil in steady stream through feed tube to combine into a coarse paste. Makes about 1-1/3 cups pesto.