Courtesy of The Beef Checkoff
Servings: 24
Prep Time: 20 Min.
Cook Time: 15 Min.
Marinate: 15 Min.
* 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
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.
Sangiovese, Pinot Noir, Merlot
Calories: 148; Total Fat: 9g; Saturated Fat: 2g; Cholesterol: 13mg; Total Carbs: 11g; Fiber: 1g; Protein: 6g; Sodium: 136mg;