Sliced Sirloin Steak - kosher salt

Method

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