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Everybody loves the idea of sitting down to a scrumptious home-cooked meal, however with today's hectic timetables, it can be more difficult than ever before to find the time to put one with each other. The good news is, help is available, the Bruschetta Picada recipe and recommendations in this post will aid you put together well balanced meals for your family in a remarkably, short time.

Provide Bruschetta.
Provide plum tomatoes, seeded and cut into small dice.
You need to prepare chopped fresh basil.
You need chopped fresh basil.
Provide extra-virgin olive oil, divided.
You need to prepare finely chopped red onion.
You need large cloves garlic, minced.
You need red wine vinegar.
Prepare freshly ground black pepper.
Prepare French baguette, cut into 1/2-inch thick slices.
Use high-quality balsamic vinegar, or to taste.
Prepare Cilantro Lime Sauce.
Prepare cilantro.
Prepare jalapeno.
You need to prepare large cloves garlic minced (2 tbsp minced).
You need to prepare fresh lime juice.
You need to prepare greek yogurt.
Use salt.
You need to prepare black pepper.
Provide extra virgin olive oil.
You need Rib-eye Picada.
Provide Rib-eye (Chopped into Picada).
You need fresh squeezed lime juice (about 3 limes).
You need olive oil.
Prepare garlic, minced.
Prepare ground cumin.
You need ground oregano.
Provide garlic powder.
Provide salt.
Provide cracked black pepper.

Stir tomatoes, basil, 3 tablespoons olive oil, red onion, garlic, red wine vinegar, and pepper together in a bowl; let tomato mixture stand at room temperature for 15 minutes, then place in the refrigerator to marinate for 45 minutes..
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If the ends of the cilantro stems look brown or old, trim them off, keeping as much of the stem as possible. The stems blend well and have great flavor..
Notes Assuming you are washing the cilantro, make sure to dry it very thoroughly. Otherwise the leftover water will significantly thin out the dressing and make it less flavorful. The cilantro bunches I use are about 2 cups packed..
Cut the stem off the jalapeno, and remove the seeds and ribs from the jalapeno if you desire. Keeping those in will make the dressing more spicy, and they will blend up just fine..
Place the cilantro, jalapeno, minced garlic, lime juice, yogurt, salt, and pepper into a blender, and blend until smooth, about 30 seconds..
Add the olive oil, and blend for a few seconds, until just incorporated. Taste and make any necessary seasoning adjustments..
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Store leftovers in the refrigerator for up to 5 days..
Whisk all of the ingredients together in a large shallow bowl or plastic container. Add the meat, rotating to evenly coat, and cover with plastic wrap (or lid if using container)..
Take the rib-eye and slice it finely, and again into smaller pieces..
Add into bowl of seasoning and mix well. Cover and refrigerate for 2 hours or overnight.
Heat skillet on medium heat. Cook while stirring to keep moist until desired doneness is reached. Reduce heat to allow to rest for 5-10 minutes..
Set oven rack about 6 inches from the heat sauce and preheat the oven's broiler. Brush one side of each slice of bread with remaining olive oil. Place bread slices, oiled-side-up, onto a baking sheet..
Broil until golden brown, about 2 minutes; remove from oven..
Spoon tomato mixture evenly over the top of toasted bread slices. Top with Picada and drizzle Cilantro Lime Sauce over it..
Serve and enjoy!.

Now that you have actually reviewed the Bruschetta Picada recipe, and you have the knowledge that you need to execute in the cooking area. Get that apron out, dust off your mixing bowls and roll up your sleeves. You have some food preparation to do.

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