Smoky Cilantro Pesto Beef Crostini

Smoky Cilantro Pesto Beef Crostini

House-made pesto spread on a baguette and topped with grilled steak and cheese!


  • 2 beef ranch steaks, cut 1″ thick
  • 24 slices of baguette bread, cut diagonally 1/2″ thick
  • 1/4 cup grated Cotija cheese
  • 1/4 cup fresh cilantro, chopped


  • 3 cups cilantro leaves
  • 1/4 cup lightly toasted pine nuts
  • 2 small chipotle peppers in adobo sauce
  • 2 cloves garlic
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon ground black pepper
  • 1/2 cup grated Cotija cheese
  • 1/2 cup olive oil


  1. Prepare smoky cilantro pesto. Place cilantro, pine nuts, chipotle peppers, garlic, lime juice and black pepper in food processor. Cover; process until finely chopped. Add cheese; pulse on and off until combined. With motor running, slowly add oil through opening in cover, process until smooth.
  2. Spread 1/4 cup pesto evenly on to beef steaks. Place steaks in a glass dish. Cover and marinate in refrigerator 15 – 30 minutes. 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 minutes (over medium heat on preheated grill). For medium rare 145F, for medium 160F doneness, turning occasionally. Grill bread slices 2-3 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 1/4 cup cheese and chopped cilantro. Serve!
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