Wednesday, April 21, 2010

Espresso-Rubbed Steak with Green Chile Pesto

When I found this recipe in the September 2009 edition of Better Homes and Gardens magazine, I was intrigued. "Definitely worth a try", I thought. I filed it away until tonight. I had no idea how amazing this would be. Really, truly, a wonderful recipe. 2 thumbs up, 5 stars, and the approval of the whole family. In fact, my 5 year old exclaimed, "This is the best steak I've ever had!" as she finished her first helping. It really is that good. If you're a steak lover, you've gotta try this!

To make the rub you'll need oregano, chili powder, black pepper,garlic powder, kosher salt and....espresso! The recipe called for a teaspoon of instant espresso powder. I wasn't about to buy instant espresso powder just because I needed one tiny teaspoon. I have an espresso maker (a gift from my dad who shares my love for strong coffee), so I brewed a shot, then cooled it and stirred it into the rub. I bet if you don't have espresso powder or an espresso machine that you could just make some strong coffee and it would work just fine. Of course, then you'd have to call it Strong Coffee Rubbed Steak with Green Chile Pesto. Doesn't quite have the same ring to it, now does it?

Combine all of your spices...

Then stir in that shot of espresso.

Next, score the steak. Just make some shallow, diagonal cuts in a diamond pattern on both sides with a sharp knife.

Spoon the rub over the steak and well...rub it in. Flip the steak and rub the other side too.

I sent the steak out to the grill with my husband and set about making the green chile pesto. Here's whatcha need: 2 poblano peppers, cilantro, Cojita cheese, pine nuts, garlic cloves, crushed red pepper, olive oil, and salt and pepper.

The recipe suggests to make this in your food processor, which is how I've made my pestos in the past. However, now that I have an immersion blender, I just had to see if it would work for pesto as well as it has for smoothies, cream soups, and dressings. I had my fingers crossed because I really despise setting up my food processor and then taking it apart, washing, drying, and putting it away. No thank you. With high hopes, I placed two cloves of garlic, 1/4 teaspoon of red pepper flakes, pine nuts, salt, pepper, and 1/3-1/2 cup of cilantro in the bottom of the cup that came with my immersion blender.

Then I readied my poblano peppers. Here they are cleaned and removed of stems and seeds. I roughly chopped em' and tossed em' on top of my other ingredients in the mixing cup.

Now for 1/4 cup of Cojita cheese. I got mine at ALDI. I'm impressed by the variety (and the price) of cheese that I can find at this discount grocery. The recipe called for 1/4 cup crumbled Cojita, but I found that Cojita is more of a grating cheese. It really did grate and even slice perfectly, but it wouldn't crumble. I ended up chopping it up before tossing it into the mixing cup.

Now for the moment of truth...I attacked the mixture with my immersion blender. It worked beautifully! Have I mentioned that I LOVE my Cuisinart CSB-76 Smart Stick Hand Blender? Oh, I have? Well, just ignore my gushing and read on. This pesto is awesome! The recipe makes plenty. I'll be spreading it on sandwiches and dipping my bread in it and maybe even putting it on pizza this week. Yummy!

By now, our steaks had come off of the grill. These were some monster T-bones from my grandparent's farm.

I hacked them down to reasonable serving sizes and topped them with the pesto and more cilantro. I loved the pesto so much that I mashed a little into my potatoes too. Mmmm.

Espresso-Rubbed Steak with Green Chile Pesto adapted from Better Homes and Gardens
2 beef steaks, such as sirloin or T-bone
2 tsp. chili powder
2 tsp. kosher salt or salt
1 shot espresso, brewed then cooled
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)
1. Score both sides of steak by making diagonal cuts in a diamond pattern. In small bowl combine chili powder, salt, espresso, garlic powder, oregano, and pepper. Sprinkle over steak; rub in.

2. Grill steak. For instructions to grill the perfect steak check out the Weber beef grilling guide.
3. To serve, thinly slice steak, top with 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.

Nutrition Facts
Calories 244, Total Fat (g) 17, Saturated Fat (g) 3, Monounsaturated Fat (g) 9, Polyunsaturated Fat (g) 2, Cholesterol (mg) 31, Sodium (mg) 335, Carbohydrate (g) 4, Fiber (g) 1, Protein (g) 20, Vitamin C (DV%) 1.31, Calcium (DV%) 7, Iron (DV%) 15, Percent Daily Values are based on a 2,000 calorie diet



Kim said...

Gorgeous T-bone steak Krista! I've tasted an expresso rubbed pork loin before and it was wonderful, but what sounds even more amazing is this green chile pesto. I mean the cotija and the poblano peppers - YUM! This is a gorgeous dinner Krista! I can see why everyone was so happy with it:D

teresa said...

YUMMY! definitely a gushworthy meal. the flavors look outstanding!

Mary | Deep South Dish said...

Those T-bones are making my mouth water!! Delish.

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