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Smoky Cilantro Pesto Beef Crostini

Smoky Cilantro Pesto Beef Crostini

Courtesy of The Beef Checkoff 24 Servings • 20 Min. Prep Time • 15 Min. Cook Time • 15 Min. Marinate Time
Ingredients
2 beef shoulder center (ranch cut) steaks
24 slices baguette bread, cut diagonally 1/2-in. thick
1/4 c. grated Cotija cheese
1/4 c. chopped fresh cilantro

Smoky Cilantro Pesto:
3 c. loosely packed fresh cilantro leaves
1/4 c. pine nuts, lightly toasted
2 small chipotle peppers in adobo sauce
2 cloves garlic
1 Tbsp. fresh lime juice
1/4 tsp. ground black pepper
1/2 c. grated Cotija cheese
1/2 c. olive oil

Directions:

1. Prepare Smoky Cilantro Pesto. Place cilantro, pine nuts, chipotle peppers, garlic, lime juice and black pepper in food processor container. Cover; process until finely chopped. Add cheese; pulse on and off until just combined. With motor running, slowly add oil through opening in cover, processing until smooth.

2. Spread 1/4 c. pesto evenly onto beef steaks. Place steaks in glass dish. Cover and marinate in refrigerator 15 min. to 2 hr. Cover and refrigerate remaining pesto.

3. Place steaks on grid over medium, ash-covered coals. Arrange 12 bread slices around steaks. Grill steaks, covered, 11-14 min. for medium rare to medium doneness, turning occasionally. Grill bread slices 2-3 min. or until lightly toasted, turning once. Remove bread slices from grill. Repeat with remaining 12 bread slices.

4. Spread 2 tsp. remaining pesto on each toasted bread slice. Carve steaks into thin slices. Place beef slices evenly over bread slices. Top evenly with 1/4 c. cheese and chopped cilantro. Serve immediately.

* Recipe Courtesy of The Beef Checkoff.

Nutrition:

Calories: 148; Total Fat: 9g; Saturated Fat: 2g; Cholesterol: 13mg; Total Carbs: 11g; Fiber: 1g; Protein: 6g; Sodium: 136mg;

Wine Pairings:

Sangiovese, Pinot Noir, Merlot
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