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