We apologize for the delay in our latest Twice is Nice. Between weddings and family visits, we got a bit caught up. Last week's Twice is Nice was my choice, and I picked an Espresso Rubbed Steak with Green Chile Pesto from Better Homes and Gardens magazine. My mom is in the midst of a huge decorating project, and there are tons of home decor magazines around our house. Of course I love to flip through them, but it is usually just for the recipes. I especially like to read Daniel's Dish in Elle Decor and Ina Garten's recipes in House Beautiful. I had come across this recipe a few times when flipping through the magazine on several different occasions, and for some reason it appealed to me. I say "for some reason" because I am not a huge steak eater, and almost never cook it myself. But that being said, I love espresso rubbed anything, and the recipe seemed like a good choice for this theme.
Notes: I used real espresso ground up super fine, and not the instant espresso that the recipe calls for. The recipe also says 2 teaspoons of red chile powder for the spice rub. I used 1 teaspoon of chile ancho powder, and 1 teaspoon of chipotle. I loved the combination of the two. They were both earthy and smoky, and am glad that I had them both on hand. I also added a teaspoon of cumin. I always add cumin with chile powders, especially when cooking meat. I left everything the same for the pesto sauce.
I invited a friend over to eat it with me and see what she thought, and we both loved it. The spice rub was deep, rich, and smoky, but in no way overpowering. The sauce was delicious and added a nice cooling counter flavor to the steak. The next day we were both salivating at the thought of it. I served it with black beans, and might have added some rice or tortillas had I had the time.
Emma's Notes: The remote upstate grocery store that supplied my ingredients for this recipe forced me into a bit of improvisation... I couldn't find any cotija cheese, so I ended up using plain goats cheese, whichI know wouldn't even be a true substitute but it tasted really good. Also, no poblano or anaheim peppers, so I used a small green chile that I was told wasn'ttoo hot (it didn't have a name). Back at the house I couldn't find any pine-nuts so I used pumpkin seeds for the pesto instead and it was really tasty... For the steak, I was afraid the pesto would be too spicy with the smaller peppers so I didn't add chile to the rub, I also used finely ground coffee beans instead of instant, since that's what we have... we fired up the grill and cooked the steaks for less than 10 minutes so they were a bit rare inside-- super tasty. We also made some lemon parsley potatoes that we ate with the steak... it was a nice combination, and the next morning we ate the potatoes with the leftover pesto.
Recipe link: http://www.bhg.com/recipe/beef/espresso-rubbed-steak-with-green-chile-pesto/