Steak With Green Chile Pesto Recipe

Steak With Green Chile Pesto

From juels 14 years ago

Serve your steak with a twist, drizzled with the green chile pesto sauce. Note, cook and prep times do not include marinade time.

Score both sides of steak with a sharp knife. Combine chili powder, salt, oregano, and pepper. Sprinkle over steak and rub in. Let marinade for about 30 minutes.
Grill the steak to medium (about 160F), or to your preference. Transfer to cutting board, cover loosely with foil to keep warm.
Meanwhile, make the green chile pesto: In food processor combine peppers, fresh cilantro, parmesan cheese, nuts, garlic, crushed red pepper flakes, and salt and pepper to taste. Process until finely chopped.
With the motor running, add olive oil in a steady stream. Process until smooth. Add more oil if you like the pesto thinner. Note*: this makes about 1 1/2 cups pesto.
To serve, thinly slice steaks and top with green chile pesto.

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" It was excellent "
debntim ate it and said...
juels, just one word - YUMMM! <3 deb
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greekcook1 14 years ago
This sounds good. *[5]*
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" It was excellent "
wynnebaer ate it and said...
Yummy!!
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" It was excellent "
terryr ate it and said...
Wow, this sounds so interesting!!
Thanks-TerryR
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" It was excellent "
broadside ate it and said...
I really like what you're doing by combining heat with an oily element like pesto.

This begs for a bold Cabernet. The fats in both the pesto and the beef will do very nicely with the acids in the wine, and you'll be able to taste more of the grape sugars.
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" It was excellent "
sunflower48386 ate it and said...
mmmm I want this! 5 forks :)
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quaziefly 14 years ago
Great recipe! Love the Chili Pesto! We have made something similar ourselves. We like your version much more! High Five!

J and M
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juels Clayton, NC

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Reviewed by 6 people

mmmm I want this! 5 forks :)

sunflower48386 in White Lake loved it
I really like what you're doing by combining heat with an oily element like pesto.

This begs for a bold Cabernet. The fats in both the pesto and the beef will do very nicely with the acids in the wine, and you'll be able to taste more of t...more

broadside in Shootsville loved it
Wow, this sounds so interesting!!
Thanks-TerryR

terryr in Henderson loved it

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