Sliced Sirloin Steak

• 1 (1 1/2-pound) sirloin steak
• Kosher salt and freshly ground pepper
• 2 tablespoons vegetable oil
• Poblano Pesto, recipe follows
• 2 poblano peppers
• 1/2 cup grated Parmesan
• 1/4 cup fresh cilantro leaves, roughly chopped
• 2 cloves garlic, coarsely chopped
• 1 tablespoon chili powder
• 1/2 cup vegetable oil
• Kosher salt

1. Season the steak liberally with salt and pepper, and allow to sit at room temperature for 15 to 30 minutes.
2. Meanwhile, heat a grill pan over medium-high heat.
3. Brush the steak with vegetable oil and cook on grill pan, undisturbed for 3 minutes.
4. Flip the steak over and cook until the steak is 130 degrees F for medium rare, about 3 minutes more.
5. Remove to a cutting board, and allow to rest a full 5 minutes before slicing.
6. Cut the steak with a sharp knife against the grain into thin slices.
7. Fan slices out onto a serving platter and top with the Poblano Pesto.
8. Char the poblano peppers on top of a gas burner, on a grill, or under the broiler) until all of the sides are blackened.
9. Place in a bowl covered tightly with plastic wrap, allowing the steam to help loosen the skin.
10. With your fingers or a spoon, scrape and discard the blackened skin then remove the seeds and core.
11. Coarsely chop the poblanos, and place into a mini food processor.
12. Add the Parmesan, cilantro, garlic, chili powder and oil and process until well combined, but not totally smooth.
13. Taste and season with salt.

kosher salt, vegetable oil, pesto, peppers, parmesan, fresh cilantro, garlic, chili powder, vegetable oil, kosher salt

Taken from www.foodnetwork.com/recipes/melissa-darabian/sliced-sirloin-steak-recipe.html (may not work)