Cumin Grilled Ribeye Steaks with Roasted Pepper Cilantro Pesto

Rib eye steaks seasoned with cumin, chili powder and pepper, and grilled. Served with pesto made of cilantro, garlic, olive oil, and lime juice.

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Ingredients:

• Four 3/4-inch-thick beef ribeye steaks (about 8 to 10 ounces each)
• 2 tablespoons olive oil
• 4 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon black pepper
• 1/8 teaspoon 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 teaspoons lime juice
• 1/2 teaspoon salt
• 1 jalapeno pepper (or to taste)
• 1 mild poblano pepper
• 1 red bell pepper
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup toasted pecans, coarsely chopped

Method

Prepare an open grill for medium-high heat cooking. Pat steaks dry and rub each steak with olive oil. Mix spices and sprinkle both sides of each steak with the mixture, rubbing in to adhere. Oil rack; 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. For Roasted Pepper Cilantro Pesto: Roast all peppers until charred on grill as steaks are cooking. Place grilled peppers in a paper bag and steam for 5 minutes. Meanwhile, process first five ingredients in a food processor until a fine puree has formed. Peel peppers, removing seeds; chop. Fold into cilantro mixture, adding Parmesan cheese and pecans.

Notes:

Number of servings: 4

Submitted By: gregfonte
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