Ingredients Jump to Instructions ↓

  1. 2 beef shoulder center steaks, cut 1 inch thick 24 baguette slices

  2. 1/4 cup grated cotija cheese

  3. 1/4 cup chopped fresh cilantro PESTO :

  4. 3 cups loosely packed cilantro leaves

  5. 1/4 cup pine nut s, lightly toasted

  6. 2 small chipotle peppers in adobe sauce

  7. 2 garlic cloves

  8. 1 tbsp. fresh lime juice

  9. 1/4 tsp black pepper

  10. 1/2 c grated cotija cheese

  11. 1/2 c olive oil

Instructions Jump to Ingredients ↑

  1. Prepare Smoky Cilantro Pesto. Place cilantro, pine nuts, chipotle peppers, garlic, lime juice, and balck 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 ¼ cup pesto evenly onto beef steaks. Place steaks in glass dish. Cover and marinate in fridge for 15 min - 2 hours. Cover and fridge remaining pesto. Place steaks on grid over medium, ash-covered coals, arrange bread slices around steaks. Grill steaks until medium rare. Grill bread until lightly toasted. Spread 2 tsps remaining pesto on each toasted bread slice. Carve steaks into thin slices. Place beef slices evenly over bread slices. Top evenly with remaining cheese and chopped cilantro. (can substitute basil for cilantro)


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