Rib-Eye Steaks With Roasted Pepper Cilantro Pesto

• Four 3/4-inch-thick rib-eye-steaks (about 8 to 10 ounces each)
• 1 tbsp olive oil
• 4 tsp ground cumin
• 1 tsp salt
• 1/2 tsp chili powder
• 1/4 tsp black pepper
• 1/8 tsp white pepper
• 1 cup roasted pepper cilantro pesto (recipe follows)
• For Roasted Pepper Cilantro Pesto
• 1 cup fresh cilantro
• 2 cloves garlic
• 1/2 cup olive oil
• 2 tsp lime juice
• 1/2 tsp salt
• 2 jalapeno peppers
• 2 mild poblano peppers
• 1 red bell pepper
• 1 yellow bell pepper
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup toasted pecans

1. Prepare an open grill for medium-high heat cooking.
2. Pat steaks dry and rub each steak all over with olive oil. Mix remaining spices and sprinkle each side of each steak with the mixture rubbing in to adhere. Oil rack and grill steaks until cooked to desired doneness, about 4 minutes per side for medium-rare. Let rest 5 minutes before serving. Serve with Roasted Pepper Cilantro Pesto.
3. For Roasted Pepper Cilantro Pesto:
4. Process first five ingredients in a food processor until a fine puree. Roast peppers until charred on grill. Place in a paper bag and steam for 5 minutes. Peel peppers removing seeds and chop. Fold into cilantro mixture with Parmesan cheese and roughly chopped pecans. Serve at room temperature.

olive oil, ground cumin, salt, chili powder, black pepper, white pepper, pepper cilantro, pepper, fresh cilantro, garlic, olive oil, lime juice, salt, peppers, poblano peppers, red bell pepper, yellow bell pepper, freshly grated parmesan cheese, pecans

Taken from www.epicurious.com/recipes/member/views/rib-eye-steaks-with-roasted-pepper-cilantro-pesto-1204787 (may not work)