Smoky Cilantro Pesto Beef Crostini
Total Recipe Time: 40 to 45 minutesMarinade Time: 15 minutes to 2 hours
Makes 24 appetizers
Ingredients2 beef Ranch Steaks, cut 1 inch thick (about 8 ounces each)24 slices baguette bread, cut diagonally 1/2 inch thick1/4 cup grated Cotija cheese1/4 cup chopped fresh cilantroSmoky Cilantro Pesto:3 cups loosely packed fresh cilantro leaves1/4 cup pine nuts, lightly toasted2 small chipotle peppers in adobo sauce2 cloves garlic1 tablespoon fresh lime juice1/4 teaspoon ground black pepper1/2 cup grated Cotija cheese1/2 cup olive oil
- 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.
Cook'sTipTwo beef Flat Iron Steaks (about 8 ounces each) or 4 beef Tenderloin Steaks, cut 1 inch thick, may be substituted for Ranch Steaks. Grill Flat Iron Steaks on charcoal grill, 10 to 14 minutes (on gas grill, 12 to 16 minutes); grill Tenderloin Steaks on charcoal grill, 10 to 14 minutes (on gas grill 11 to 15 minutes) for medium rare to medium doneness, turning occasionally.Cook's Tip: Grated Parmesan cheese may be substituted for the Cotija cheese.Cook's Tip: For less heat, remove seeds from chipotle peppers.
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.
© Cattlemen's Beef Board and American National CattleWomen, Inc.