Recipes and Cooking Espresso-Rubbed Steak with Green Chile Pesto A zesty rub and spicy pesto topping adds pizzazz to simple grilled steak. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 23, 2021 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Start To Finish Time: 30 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 ½ pound beef flank steak 2 teaspoon chili powder 1 teaspoon kosher salt or salt 1 teaspoon instant espresso coffee powder ½ teaspoon garlic powder ½ teaspoon dried oregano, crushed ½ teaspoon ground black pepper 1 recipe Green Chile Pesto, recipe below Cilantro leaves (optional) Green Chile Pesto 2 medium Anaheim or poblano chile peppers ½ cup fresh cilantro leaves ¼ cup crumbled Cotija cheese (1 ounce) 2 tablespoon pine nuts 2 cloves garlic ¼ teaspoon crushed red pepper Salt Ground black pepper ⅓ cup olive oil 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. 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. Green Chile Pesto 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. Rate it Print Nutrition Facts (per serving) 244 Calories 17g Fat 4g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 244 % Daily Value * Total Fat 17g 22% Saturated Fat 3g 15% Cholesterol 31mg 10% Sodium 335mg 15% Total Carbohydrate 4g 1% Protein 20g Vitamin C 0.8mg 4% Calcium 70.7mg 5% Iron 2.7mg 15% Potassium 420mg 9% Folate, total 24.2mcg Vitamin B-12 0.9mcg Vitamin B-6 0.6mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.