Sirlon Steak with Poblano Pesto from Food Network

Ingredients

For the 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
For the Sirloin Steak
• 1 (1 1/2-pound) sirloin steak
• Kosher salt and freshly ground pepper
• 2 tablespoons vegetable oil
• Poblano Pesto

Instructions

For the pesto:
1. 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.
For the Steak
2. 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.