I get asked all the time where I get my food inspiration from. There are two words — Food Network. It stays on that channel almost all day long while Stephen is working and the kids are doing school. I have several favorite chefs on there, but one that is quickly becoming my favorite is Melissa D’Arabian. I rooted for her the entire time she was on the Next Food Network Star because she is a stay at home always looking to put a delicious meal on the table without breaking the bank (kinda reminds me of myself).
This Sirloin Steak with Poblano Pesto was the first recipe of hers that I had made. It was very inexpensive to make and it was SO good. I have used the pesto sauce on other sandwiches and also on pasta and it has a very bold and delicious flavor.
You can use this pesto on basically any steak you want. Just grill it to your preferred doneness and then slather the pesto sauce all over the top! YUM!
I did get to experiment with how easy it was to roast your own peppers in the oven. I have been wanting to try that for a while and it was super easy! (I will share more about that in another post).
Here is the recipe. Hope you guys enjoy it!
- 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
- 1 (1 1/2-pound) sirloin steak
- Kosher salt and freshly ground pepper
- 2 tablespoons vegetable oil
- Poblano Pesto
- Char the poblano peppers 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.
- 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 150 degrees F for medium well, 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.