Espresso Rubbed Flank Steak with Anaheim Chili Pesto

The slightly spicy yet creamy pesto is the perfect complement for coffee flavored steak. Excellent! .

2 Flank Steaks (approximately 1.5 to 2 lbs each)
Espresso Steak Rub (recipe below)
Anaheim Chili Pesto (recipe below)

Preheat covered grill to 400 degrees. Score flank steaks by cutting across the top in diagonal slices, ¼ to ½ inch deep, forming a diamond pattern (this will allow more rub to permeate the steak). Rub top of steak with liberal amount of Espresso mixture. Sear bottom of steak over hot coals (so not to burn the rub). Move up to warming rack and cover. Grill for 30 to 40 minutes, or until desired doneness. Remove and cover with aluminum foil for 10 minutes. Slice and serve topped with Anaheim Chili Pesto.

• Anaheim Chili Pesto
  § 1 cup fresh cilantro
  § 4 cloves fresh garlic
  § 4 fresh green Anaheim Chilis
  § ½ cup roasted pine nuts
  § ½ cup crumbled Cotija cheese
  § Salt and pepper to taste
  

Roast whole chilies in oven or covered grill at 400 degrees for 30 to 45 minutes, or until soft. Cool. Cut off stems and halve. Remove seeds and cut into one-inch pieces. Add cilantro to processor and pulse until finely chopped. Follow with garlic, chili pieces, pine nuts, and crumbled Cotija cheese, processing well in between ingredients. When paste forms, add olive oil through feed tube while processing, until smooth (but not too thin). Chill until ready to serve.

• Espresso Steak Rub
  § 1/2 cup California Chili powder
  § 1/2 cup dark instant espresso powder
  § 4 Tablespoons smoked Spanish paprika
  § 3 Tablespoons brown sugar
  § 1 Tablespoon dry yellow mustard
  § 1 tablespoon salt
  § 2 Tablespoons freshly ground black pepper
  § 1 Tablespoon powdered ginger