Smoky Cilantro Pesto Beef Crostini

If you're firing up the grill this weekend, try out this meaty, flavorful appetizer.

Makes 24 appetizers

Ingredients:

2 beef shoulder center (ranch cut) steaks, cut 1 inch thick (approx. 8 oz each)
24 slices baguette bread, cut diagonally ½ inch thick
¼ cup grated Cotija cheese
¼ cup chopped fresh cilantro


Smoky Cilantro Pesto:

3 cups loosely packed fresh cilantro leaves
¼ cup pine nuts, lightly toasted
2 small chipotle peppers in adobo sauce
2 cloves garlic
1 tablespoon fresh lime juice
¼ teaspoon ground black pepper
½ cup grated Cotija cheese
½ cup olive oil

Instructions:

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 ¼ 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.

3.  Place steaks on grid over medium, ash-covered coals.  Arrange 12 bread slices around steaks.  Grill steaks, covered, 11 to 14 minutes for medium rare (145 degrees) to medium (160 degrees) 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.

4.  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 ¼ cup cheese and chopped cilantro.  Serve immediately.


Recipe courtesy of the Texas Beef Checkoff. Used with permission. For more great recipes, visit the Texas Beef Council at http://www.txbeef.org

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