Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, rib eye pineapple and pestomole sandwich. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Rib Eye Pineapple and Pestomole Sandwich is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Rib Eye Pineapple and Pestomole Sandwich is something that I’ve loved my whole life. They’re fine and they look wonderful.
Rib Eye Pineapple and Pestomole Sandwich. I wanted to make a hamburger with this idea, but am too lazy to chop the meat for it. Because I wanted to make the hamburger meat from scratch.
To begin with this recipe, we must first prepare a few components. 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 rib eye steak cut into 1/3 inch thick
- Get capers,
- Prepare garlic
- Make ready sugar
- Make ready olive oil
- Prepare capers juice
- Prepare salt
- Make ready Pesto:
- Get basil
- Make ready of mint
- Get roasted peanuts
- Prepare anchovy
- Get sugar
- Prepare Juice of 1/4 of a lemon
- Get olive oil
- Prepare Oil from anchovy
- Make ready Guacamole:
- Get small avocado
- Prepare sugar
- Prepare salt
- Make ready Juice of 1/4 of lemon
They were basically an experiment combining favorite ingredients that I've been enjoying. Rustic rib-eye on ciabatta is grilled steak, pesto-lime aioli, sugar caramelized onions, melted cheese, and garlic butter artisan bread! Layer spinach, tomato, banana peppers, or any other fixings you desire with the steak. A quick and flavor-packed dish that's perfect for summer barbecues.
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?
Cooking is simple and in today's show we'll be making fresh Pesto with Linguini, Tuscan style Rib Eye in a balsamic reduction, finished with grilled Roma. 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. Pop the parsley, cashew nuts and garlic in a food processor. Toss the chicory and celery leaves together with roasted roots.
So that is going to wrap it up with this special food rib eye pineapple and pestomole sandwich recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
