Smoky Cilantro Pesto Beef Crostini Recipe

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 half the bread slices around steaks. Grill steaks, covered, 11 to 14 minutes for medium rare to medium doneness, turning occasionally. Grill bread slices 2 to 3 minutes or until lightly toasted, turning once. Remove bread slices from grill. Repeat with remaining 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.

From: Iowa Beef Council

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; 1.0 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