(Gluten-free, Dairy-free)

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. Serves 4.