Level: Easy
Yield: Serves 4
Total Time: 21 minutes (15 min prep + 6 min cook)
Nutritional Information per Serving: Calories 754, Total Fat 64g, Saturated Fat 15g, Carbohydrates 5g, Dietary Fiber 1g, Sugar 1g, Protein 40g, Cholesterol 141mg, Sodium 585mg

Ingredients

One 1-pound sirloin steak
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
Poblano Pesto (recipe below)

Poblano Pesto Ingredients

2 poblano peppers
cup grated Parmesan cheese
cup fresh cilantro leaves, roughly chopped
2 garlic cloves, roughly chopped
1 tablespoon chili powder
cup vegetable oil
Kosher salt, to taste

Instructions

For the Steak:

1. Generously season the sirloin steak with salt and pepper, allowing it to rest at room temperature for 15 to 30 minutes. This resting period ensures even cooking and optimal flavor development. While the steak rests, preheat your grill pan over medium-high heat until it's smoking hot.

2. Lightly brush the steak with vegetable oil and place it on the hot grill pan. Resist the urge to move itlet it sear undisturbed for 3 minutes to develop a beautiful crust. Flip the steak and cook for another 3 minutes, or until it reaches an internal temperature of 130F for perfect medium-rare doneness.

3. Transfer the steak to a cutting board and allow it to rest for 5 minutes. This crucial step keeps the juices locked inside. Slice the steak thinly against the grain using a sharp knife, then arrange the slices in an elegant fan pattern on your serving dish.

Poblano Pesto Preparation

1. Char the poblano peppers directly over a gas flame, on a grill, or under the broiler until their skins are completely blackened on all sides. Immediately transfer them to a bowl and cover tightly with plastic wrapthe trapped steam will make peeling effortless.

2. Once the peppers have cooled, peel away and discard the charred skins. Remove the seeds and stems, then roughly chop the tender poblano flesh and add it to a mini food processor.

3. Add the Parmesan, cilantro, garlic, chili powder, and vegetable oil to the processor. Pulse until all ingredients are beautifully combined but still retain some delightful textureyou want this pesto vibrant and rustic, not completely smooth. Taste and adjust the seasoning with kosher salt to your preference.

To Serve: Spoon the verdant Poblano Pesto generously over the fanned steak slices and serve immediately. The cool, herbaceous pesto provides a stunning contrast to the warm, juicy meat, creating a dish that's both restaurant-quality and remarkably simple to execute.