Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, rib eye pineapple and pestomole sandwich. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Rib Eye Pineapple and Pestomole Sandwich is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Rib Eye Pineapple and Pestomole Sandwich is something which I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook rib eye pineapple and pestomole sandwich using 21 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Rib Eye Pineapple and Pestomole Sandwich:
- Prepare 7 oz rib eye steak cut into 1/3 inch thick
- Take 1 Tbsp capers,
- Prepare 1/2 tsp garlic
- Get 1/2 tsp sugar
- Prepare 1 1/2 tbsp olive oil
- Make ready 1 tsp capers juice
- Take 1/2 tbsp salt
- Make ready Pesto:
- Prepare 3/4 oz basil
- Take 3/4 of mint
- Get 1 tbsp roasted peanuts
- Make ready 1 anchovy
- Take 1/2 tsp sugar
- Get Juice of 1/4 of a lemon
- Get 4 tbsp olive oil
- Prepare Oil from anchovy
- Prepare Guacamole:
- Take 1 small avocado
- Make ready 1/2 tsp sugar
- Get 1/4 tsp salt
- Take Juice of 1/4 of lemon
Thank you all so much for watching our recipe videos and supporting our channel. If you would to further support and help us. Rib-eye is among our collective favorites since it has so much natural flavor and juiciness to it. When I make a rib-eye steak, I always season it simply with a good sprinkle of salt and pepper on both Grilled Veggie and Steak Appetizer.
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?
Rib-eye is among our collective favorites since it has so much natural flavor and juiciness to it. When I make a rib-eye steak, I always season it simply with a good sprinkle of salt and pepper on both Grilled Veggie and Steak Appetizer. Regardless of what you call them, these Prosciutto, Pineapple & Pesto Paninis were crazy delicious! They were basically an experiment combining favorite ingredients that I've been enjoying. The soy-sauce-marinated rib-eye steaks in this recipe are seared on the stove, finished in the oven, and served with a funky pineapple-blue cheese relish.
So that’s going to wrap this up for this special food rib eye pineapple and pestomole sandwich recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
