Espresso Flank Steak with Green Chile Pesto
Make the perfect steak for six to eight people in just 30 minutes! Thin, juicy strip cuts are topped with a delicious, fresh cilantro pesto. Throw over rice, use for beef fajitas or top with a fried egg for breakfast. Family and guests will love this one!
I N G R E D I E N T S :
Green Chile Pesto:
Espresso Flank Steak:
I N S T R U C T I O N S :
Green Chile Pesto:
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Throw all ingredients into a food processor and blend together on medium until it turns into a coarse paste.
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Pour pesto into a medium bowl, cover and refrigerate until needed.
Espresso Flank Steak:
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Place the steak in a shallow dish, something like a 9x13-inch baking dish. Whisk together all the marinade ingredients and pour over the steak. Rub the marinade into the steak and flip the steak once or twice in the dish to coat.
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Marinate for anywhere from 4 - 24 hours. Flip the steak once or twice during marination.
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Set your broiler to its highest setting. Remove the steak from the marinade, shake off any excess and place it in the middle of a broiler pan. Slide it directly under the broil. Cook for 4 to 6 minutes, flip it over, and broil for another 4 to 6 minutes (8 to 12 minutes total).
The steak is done when the edges are charred and crispy, and you see some nicely dark searing on the top. Check the temperature in the thickest part with an instant-read thermometer: 115 to 120°F for rare steak, 120 to 125°F for medium-rare steak, 130 to 135°F for medium steak, and 140 to 145°F for medium-well steak. If additional cooking is needed, cook for another minute or two for every 10 degrees needed; transfer the steak to the oven if it's becoming too crisp on the edges.
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Rest for 5 minutes: Transfer the steak to a cutting board and rest for 5 minutes. Slice the steak into very thin slices using a sharp knife, cutting against the grain and serve it up!
