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

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