Espresso Rubbed Flank Steak With Green Chili Pesto

• 1 12 lbs beef flank steak
• 2 teaspoons chili powder
• 1 teaspoon kosher salt
• 1 teaspoon instant espresso coffee powder
• 12 teaspoon garlic powder
• 12 teaspoon dried oregano
• 12 teaspoon fresh ground black pepper
• 2 anaheim chilies or 2 poblano peppers, seeded and coarsely chopped
• 12 cup fresh cilantro
• 14 cup Cotija cheese, crumbled or 14 cup parmesan cheese, grated
• 2 tablespoons pine nuts
• 2 garlic cloves
• 14 teaspoon crushed red pepper flakes
• salt & freshly ground black pepper
• 13 cup olive oil

1. Score both sides of flank steak.
2. In a small bowl, combine chili powder, salt, espresso powder, garlic, oregano, and pepper.
3. Sprinkle seasoning over steak and rub into both sides.
4. Heat a grill pan or heavy skilled over medium high heat until very hot.
5. Reduce heat to medium and cook steak 12 to 14 minutes, for medium rare, turning once.
6. Transfer to cutting board and tent with aluminum foil.
7. Meanwhile, in a food processor or blender, process chili peppers, cilantro, cheese, pine nuts, garlic, and red pepper flakes until finely chopped; drizzle in oil to form a coarse paste.
8. Thinly slice steak across the grain and serve pesto on the side.

chili powder, kosher salt, coffee powder, garlic, oregano, ground black pepper, anaheim chilies, fresh cilantro, cotija cheese, nuts, garlic, red pepper, salt, olive oil

Taken from www.food.com/recipe/espresso-rubbed-flank-steak-with-green-chili-pesto-391007 (may not work)