Smoky Cilantro Pesto Beef Crostini

Homemade pesto comes together quickly before being spread on a baguette and topped with grilled steak and cheese.

  • 45
  • 24
  • 150
  • 6 g


  • 2 beef Ranch Steaks, cut 1 inch thick (about 8 ounces each)
  • 24 slices baguette bread, cut diagonally 1/2 inch thick
  • 1/4 cup grated Cotija cheese
  • 1/4 cup chopped fresh cilantro
Smoky Cilantro Pesto:
  • 3 cups loosely packed fresh cilantro leaves
  • 1/4 cup pine nuts, lightly toasted
  • 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 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.

    Cook's Tip: For less heat, remove seeds from chipotle peppers.
  2. Spread 1/4 cup pesto evenly onto beef Ranch Steaks. Place steaks in glass dish. Cover and marinate in refrigerator 15 minutes to 2 hours. Cover and refrigerate remaining pesto.

    Cook's Tip: Two beef Flat Iron Steaks (about 8 ounces each) or 4 beef Tenderloin Steaks, cut 1 inch thick, may be substituted for Ranch Steaks. Grill Flat Iron Steaks on charcoal grill, 10 to 14 minutes (on gas grill, 12 to 16 minutes); grill Tenderloin Steaks on charcoal grill, 10 to 14 minutes (on gas grill 11 to 15 minutes) for medium rare to medium doneness, turning occasionally.
  3. Place steaks on grid over medium, ash-covered coals. Arrange 12 bread slices around steaks. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill 12 to 16 minutes) for medium rare (145°F) to medium (160°F) 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 1/4 cup cheese and chopped cilantro. Serve immediately.

    Cook's Tip: Grated Parmesan cheese may be substituted for the Cotija cheese.

0 % *


0 % DV **


0 % DV

0.9 mg IRON

0 % DV

1.4 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 148 Calories; 81 Calories from fat; 9g Total Fat (2 g Saturated Fat; 5 g Monounsaturated Fat;) 13 mg Cholesterol; 136 mg Sodium; 11 g Total Carbohydrate; 1 g Dietary Fiber; 6 g Protein; 0.9 mg Iron; 1.2 mg NE Niacin; 0.1 mg Vitamin B6; 0.8 mcg Vitamin B12; 1.4 mg Zinc; 6.4 mcg Selenium.

This recipe is an excellent source of Vitamin B12; and a good source of Protein, Zinc, and Selenium.

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