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;