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BEEF - SIRLOIN - Sliced Sirloin Steak with Poblano Pesto
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Sliced Sirloin Steak | |
| Recipe courtesy of Melissa d'Arabian Yield:4 servings Ingredients | |
| 1 (1 1/2-pound) | sirloin steak |
| Kosher salt | |
| freshly ground pepper | |
| 2 tablespoons | vegetable oil |
| Poblano Pesto, recipe follows Poblano Pesto: 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 | |
Directions
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.
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.
Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/sliced-sirloin-steak-recipe.print.html?oc=linkback
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