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We hope you got benefit from reading it, now let’s go back to rib eye pineapple and pestomole sandwich recipe. To cook rib eye pineapple and pestomole sandwich you only need 21 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to prepare Rib Eye Pineapple and Pestomole Sandwich:
- Prepare 7 oz rib eye steak cut into 1/3 inch thick
- Provide 1 Tbsp capers,
- Prepare 1/2 tsp garlic
- Prepare 1/2 tsp sugar
- Prepare 1 1/2 tbsp olive oil
- Get 1 tsp capers juice
- You need 1/2 tbsp salt
- Take Pesto:
- Prepare 3/4 oz basil
- Get 3/4 of mint
- You need 1 tbsp roasted peanuts
- Provide 1 anchovy
- Take 1/2 tsp sugar
- Prepare Juice of 1/4 of a lemon
- You need 4 tbsp olive oil
- Prepare Oil from anchovy
- Prepare Guacamole:
- Provide 1 small avocado
- Get 1/2 tsp sugar
- You need 1/4 tsp salt
- Get Juice of 1/4 of lemon
Instructions to make Rib Eye Pineapple and Pestomole Sandwich:
- 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?
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