Espresso-Rubbed Steak with Green Chile Pesto

8 Ratings
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  • 4 2
  • 3 1
  • 2 1
  • 1 0
  • 8 Ratings

A zesty rub and spicy pesto topping adds pizzazz to simple grilled steak.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

total:
30 mins
Servings:
8
Nutrition Info
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Espresso-Rubbed Steak with Green Chile Pesto

Ingredients

Directions

  • 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.

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  • 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 .

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

Nutrition Facts (Espresso-Rubbed Steak with Green Chile Pesto)

Per Serving:
244 calories; total fat 17g; saturated fat 3g; polyunsaturated fat 2g; monounsaturated fat 9g; cholesterol 31mg; sodium 335mg; potassium 420mg; carbohydrates 4g; fiber 1g; sugar 0g; protein 20g; vitamin a 729IU; vitamin c 1mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 6mg; vitamin b6 1mg; folate 24mcg; vitamin b12 1mcg; calcium 71mg; iron 3mg.

Green Chile Pesto

Ingredients

Directions

  • 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.

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Reviews

8 Ratings
  • 5 4
  • 4 2
  • 3 1
  • 2 1
  • 1 0
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