Rib Eye Pineapple and Pestomole Sandwich
Rib Eye Pineapple and Pestomole Sandwich

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, rib eye pineapple and pestomole sandwich. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Rib Eye Pineapple and Pestomole Sandwich is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Rib Eye Pineapple and Pestomole Sandwich is something that I have loved my whole life.

To get started with this particular recipe, we have to 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 that.

The ingredients needed to make Rib Eye Pineapple and Pestomole Sandwich:
  1. Make ready 7 oz rib eye steak cut into 1/3 inch thick
  2. Prepare 1 Tbsp capers,
  3. Make ready 1/2 tsp garlic
  4. Get 1/2 tsp sugar
  5. Make ready 1 1/2 tbsp olive oil
  6. Take 1 tsp capers juice
  7. Take 1/2 tbsp salt
  8. Make ready Pesto:
  9. Take 3/4 oz basil
  10. Make ready 3/4 of mint
  11. Take 1 tbsp roasted peanuts
  12. Make ready 1 anchovy
  13. Make ready 1/2 tsp sugar
  14. Take Juice of 1/4 of a lemon
  15. Prepare 4 tbsp olive oil
  16. Take Oil from anchovy
  17. Get Guacamole:
  18. Get 1 small avocado
  19. Get 1/2 tsp sugar
  20. Take 1/4 tsp salt
  21. Make ready Juice of 1/4 of lemon
Steps to make Rib Eye Pineapple and Pestomole Sandwich:
  1. In a blender, put capers, garlic, olive oil, sugar, capers juice and salt. Blend well. Marinate rib eye for 24 hours.
  2. Blend mint, basil, peanuts, anchovy, sugar, lemon juice and olive oil. Blend well. Set aside.
  3. 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.
  4. Mix crushed avocado with pesto.
  5. 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.
  6. After grilling the pineapple, grill the meat.
  7. 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.
  8. 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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