Rib Eye Pineapple and Pestomole Sandwich.
You can have Rib Eye Pineapple and Pestomole Sandwich using 21 ingredients and 8 steps. Here is how you cook it.
Ingredients of Rib Eye Pineapple and Pestomole Sandwich
- It's 7 oz of rib eye steak cut into 1/3 inch thick.
- It's 1 Tbsp of capers,.
- You need 1/2 tsp of garlic.
- You need 1/2 tsp of sugar.
- You need 1 1/2 tbsp of olive oil.
- It's 1 tsp of capers juice.
- Prepare 1/2 tbsp of salt.
- Prepare of Pesto:.
- It's 3/4 oz of basil.
- Prepare 3/4 of of mint.
- It's 1 tbsp of roasted peanuts.
- Prepare 1 of anchovy.
- Prepare 1/2 tsp of sugar.
- Prepare of Juice of 1/4 of a lemon.
- You need 4 tbsp of olive oil.
- Prepare of Oil from anchovy.
- Prepare of Guacamole:.
- Prepare 1 of small avocado.
- Prepare 1/2 tsp of sugar.
- You need 1/4 tsp of salt.
- It's of Juice of 1/4 of lemon.
Rib Eye Pineapple and Pestomole Sandwich instructions
- In a blender, put capers, garlic, olive oil, sugar, capers juice and salt. Blend well. Marinate rib eye for 24 hours..
- Blend mint, basil, peanuts, anchovy, sugar, lemon juice and olive oil. Blend well. Set aside..
- In a mixing bowl, put one small avocado, sugar, salt and lemon juice. Use a fork to crush avocado and mix well with other ingredients..
- Mix crushed avocado with pesto..
- Cut pineapple into strips. Grill with some butter for about 1 1/2 minutes per side. Sprinkle some salt and sugar after flipping so the sugar won’t be burnt. Set aside..
- After grilling the pineapple, grill the meat..
- Slice the meat and assemble the sandwich. On one side, spread some mayonnaise. On the other side, spread some of the pestomole. Put the meat on, and then the pineapple..
- Enjoy! The balance of sweetness, sourness and saltiness is right. But it would be nice to get more of the pineapple fragrance. Idea, anyone?.
