Cowboy Steak Bruschetta

In a small bowl, combine olive oil and prepared pesto.

Into a resealable plastic bag, place steak and pour about half of the olive oil/pesto mixture. Let meat marinate in the refrigerator for approximately 2 hours.

After steak has marinated, grill to desired doneness. Remove from grill and let steak rest.

As steak rests, arrange French bread slices on a large baking sheet. Brush remaining oil/pesto mixture over the tops of the bread slices. Place baking sheet in the oven and broil for 3–5 minutes about 5 to 6 inches from the heat source, until golden brown. (Make sure to keep a close eye on the bread so that it does not burn!)

Once bread is toasted, remove from oven and spoon a small amount of the softened cream cheese over each slice of bread.

Slice the (rested) steak against the grain and layer onto the slices of bread. Top with chopped tomatoes, shredded Parmesan, and fresh parsley. Serve warm.