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Smoky Cilantro Pesto Beef Crostini Smoky Cilantro Pesto Beef Crostini


2 shoulder center (ranch) steaks, cut 1-inch thick (about 8 ounces each)
24 slices baguette bread, cut diagonally ½-inch thick
¼ cup grated Cotija cheese
¼ cup fresh cilantro, chopped

Smoky Cilantro Pesto:
3 cups loosely packed fresh cilantro leaves
¼ cup pine nuts, lightly toasted
2 small chipotle peppers in adobo sauce
2 cloves garlic
1 tablespoon fresh lime juice
¼ teaspoon ground black pepper
½ cup grated Parmesan cheese
½ cup 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 ¼ 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. 3. Place steaks on grid over medium, ash-covered coals. Arrange 12 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 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 ¼ cup cheese and chopped cilantro. Serve immediately.