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1
Place cilantro, pine nuts, chipotle peppers, garlic, lime juice and black pepper in food processor container.
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2
Cover and process until finely chopped.
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3
Add the cheese and pulse on and off until just combined.
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4
With motor running, slowly add oil through opening in cover, processing until smooth.
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5
Spread 1/4 cup pesto evenly onto beef steaks.
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6
Place steaks in glass dish.
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7
Cover and
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8
marinate in refrigerator 15 minutes to 2 hours.
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9
Cover and refrigerate remaining pesto.
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10
Preheat charcoal grill to medium heat.
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11
Place steaks on grill over medium, ash-covered coals.
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12
Arrange 12 bread slices around steaks.
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13
Grill steaks, covered, 11 to 14 minutes for medium rare to medium doneness, turning occasionally.
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14
Grill bread slices 2 to 3 minutes or until lightly toasted, turning once.
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15
Remove bread slices from grill.
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16
Repeat with remaining 12 bread slices.
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17
Spread 2 teaspoons remaining pesto on each toasted bread slice.
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18
Carve steaks into thin slices.
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19
Place beef slices evenly over bread slices.
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20
Top evenly with 1/4 cup cheese and chopped cilantro.
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21
Serve immediately.
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22
Cook's Tip: 2 (8-ounce) beef shoulder top blade (flat iron) steaks or 4 beef tenderloin steaks, cut 1-inch thick, may be substituted for shoulder center steaks.
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23
Grill shoulder top blade (flat iron) steaks, covered, over medium, ash-covered coals 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium-rare to medium doneness, turning occasionally.
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24
Grill tenderloin steaks, uncovered, over medium, ash-covered coals 13 to 15 minutes (over medium heat on preheated gas grill, covered, 11 to 15 minutes) for medium-rare to medium doneness, turning occasionally.
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25
Cook's Tip: Grated Parmesan may be substituted for the Cotija cheese.
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26
Cook's Tip: For less heat, remove seeds from chipotle peppers.
