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Smoky Cilantro Pesto Beef Crostini

Recipe

Nutritional Info

Reviews (2)

Marinade time: 15 minutes to 2 hours Total recipe time: 40 to 45 minutes Makes 24 appetizers

Ingredients

2 beef Ranch steaks, cut 1 inch thick (about 8 ounces each)
24 slices baguette bread, cut diagonally 1/2 inch thick
1/4 cup grated Cotija cheese
1/4 cup chopped fresh cilantro

Smoky Cilantro Pesto:

3 cups loosely packed fresh cilantro leaves
1/4 cup pine nuts, lightly toasted
2 small chipotle peppers in adobo sauce
2 cloves garlic
1 tablespoon fresh lime juice
1/4 teaspoon ground black pepper
1/2 cup grated Cotija cheese
1/2 cup olive oil

Instructions

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.
Spread 1/4 cup pesto evenly onto beef steaks. Place steaks in glass dish. Cover and marinate in refrigerator 15 minutes to 2 hours. Cover and refrigerate remaining pesto.
Place steaks on grid over medium, ash-covered coals. Arrange 12 bread slices around steaks. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill bread slices 2 to 3 minutes or until lightly toasted, turning once. Remove bread slices from grill. Repeat with remaining 12 bread slices.
Spread 2 teaspoons remaining pesto on each toasted bread slice. Carve steaks into thin slices. Place beef slices evenly over bread slices. Top evenly with 1/4 cup cheese and chopped cilantro. Serve immediately.

Nutritional Information Per Serving

Nutrition information per serving: 148 calories; 9 g fat (2 g saturated fat; 5 g monounsaturated fat); 13 mg cholesterol; 136 mg sodium; 11 g carbohydrate; 1 g fiber; 6 g protein; 1.2 mg niacin; 0.1 mg vitamin B₆; 0.8 mcg vitamin B₁₂; 0.9 mg iron; 6.4 mcg selenium; 1.4 mg zinc.

This recipe is a good source of protein and vitamin B₁₂.

Cook's Notes

Reviews

	Reviewed by Anonymous on 6/06/11 I love this recipe - it's easy to fix and so delicious!

	Reviewed by SJohnson on 12/20/10 What a classy and tasty recipe! I served these appetizers while the roast was still in the oven and guests loved them! I substituted rectangle shaped melba toast for the baguette which might not have been as good but it made the recipe a little easier. I also made the pesto ahead of time and that worked too.