Ingredients

• 1 demi baguette
• 3 tbsp extra-virgin olive oil, divided
• 1/2 small beet, peeled and julienned
• 2 tsp freshly squeezed lemon juice
• 1/2 tsp each: salt and freshly ground black pepper, divided
• 2 strip loin steaks (about 1/2 lb each)
• 1 tsp chopped fresh rosemary
• 1/4 cup mayonnaise
• 1/4 cup prepared pesto
• 1 cup watercress leaves
• Lemon wedges

Directions

1 Preheat the oven to 350°F.

2 Slice the baguette diagonally into 1/4"-thick slices and brush with 2 tablespoons of the olive oil.

3 Place the bread slices on a rimmed baking sheet and toast, turning once, until just golden, about 10 minutes. Let cool.

4 Meanwhile, in a small bowl, toss together the beets, 1 teaspoon of the olive oil, the lemon juice and a pinch of the salt and pepper. Let stand for 10 minutes.

5 Brush the steaks with the remaining olive oil; sprinkle with the rosemary and let stand for 5 minutes. Sprinkle with the remaining salt and pepper. Place the steaks on a greased grill over medium-high heat and cook, uncovered, turning occasionally, until an instant-read thermometer reads 130°F, about 8 minutes.

6 Remove to a rack and let rest, uncovered, for 5 minutes or until the thermometer reads 135°F. Thinly slice the steaks across the grain.

7 While the steaks are resting, stir together the mayonnaise and pesto in a small bowl.

8 To assemble the crostini, spoon about 1/2 teaspoon of the pesto mayonnaise on each bread slice; top with some sliced steak, beets and watercress. Squeeze a few drops of fresh lemon juice over the crostini and serve.

Prep & cook time: 30 minutes

Serves: 8 to 10