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Recipe: Southwestern Pistachio-Crusted Steak with Roasted Poblano Chili Sauce
Admittedly, freshly roasted pistachios are great just on their own, but try using them in combination with other flavors. Pistachios go wonderfully with hot peppers and make a fabulous crust for steak. The sauce for this recipe can be made up to a day in advance. Just be sure to bring it to room temperature before serving.
Roasted Poblano Chili Sauce:
- 4 poblano chili peppers, roasted (instructions follow)
- 1/4 medium Spanish onion
- 1/4 cup olive oil
- 1/4 cup lime juice
- 2 Tbsp. agave nectar
- 1/4 cup chopped cilantro
- pinch of salt
Southwestern Pistachio-Crusted Steak:
- 2 heaping Tbsp. pistachios
- 1/2 tsp. ancho chili powder
- 1/2 tsp. jalapeno chili powder
- 1/8 tsp. freshly ground black pepper
- 1/4 tsp. sea salt
- 4 Tbsp. oil (be sure to use an oil with a high smoke point, like Spectrum high-heat canola, safflower or sunflower oil)
- 4 filet mignon steaks, about 6 oz. each
To make the Roasted Poblano Chili Sauce, first coat chilies with canola oil or olive oil, place on a cookie sheet covered in aluminum foil, and broil 15 minutes, turning chilies every 5 minutes until charred on all sides. Place chilies in a paper bag, fold over the top, and set aside to steam 20 minutes. Skin, and de-seed. Combine chilies with rest of sauce ingredients in a food processor or blender. Puree. If not using sauce immediately, store in the refrigerator, tightly covered.
Chop pistachios very fine. Combine with chili powders, pepper, and salt. In a large heavy skillet over high heat, heat the oil until it just begins to smoke. Dredge steaks in pistachio/chili mixture on one side, and cook pepper side down 1 minute, until crisp, turn and reduce heat to medium, cook 3-4 minutes more (for medium rare, cook longer if you like your steak medium). Plate and drizzle with sauce.
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