Grilled Sirloin with Poblano Pesto Sauce

This dinner really hit the spot! Bold, juicy, spicy, earthy, salty and a bit sweet it hit all over the palate. Definitely worth trying out! I got the recipe/idea from watching 10 Dollar Dinners with Melissa D'Arabian on Food Network. I did not follow her pesto exactly, but took it as a launching pad for my own. One tip, taste the pesto sauce as you go, and adjust as needed. It isn't finished until it tastes good on the tasting spoon. It may need a bit more acid (lime juice) or perhaps it's too acidic and needs more olive oil... just adjust to your preferences! I served it with Sweet Potato and Beet Hash.

-Amanda

Grilled Steak with Poblano Pesto

Sirloin Steak
2 limes
salt and pepper

2 pablano peppers
3-4 tbsp fresh grated parmesan
small handful of pecans
1-2 cloves garlic
3-4 tbsp olive oil
lime juice from one lime
parsley or cilantro (I was going to add this and forgot!)
salt and pepper

Sprinkle steak with salt and pepper and the juice of one lime. Let come to room temperature. Grill about 3 minutes per side for a 1 inch steak. Let rest for at least 10 minutes before slicing.

Char the poblano peppers. On a gas stove you can put them directly on the burner. If you don't have a gas stove you can char them under a broiler turning every few minutes either way you go. When the skin is completely black all over, place in a bowl and cover with plastic wrap. Let steam/cool down for 10 minutes or more. Peel the skin off under running water and then cut away the stem and scoop out the seeds. In a small food processor put the poblano peppers, nuts, parmesan, salt, pepper, a few tbsp of olive oil and half the lime. Pulse a few times, trying to leave it a bit chunky. Taste as you go, adding more olive oil or lime juice to balance the flavor. Chop some cilantro and add it last. Serve over hot sirloin steak.

This post was linked to The Healthy Home Economist: Monday Mania Blog Link Up.