Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, rib eye pineapple and pestomole sandwich. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Rib Eye Pineapple and Pestomole Sandwich is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. Rib Eye Pineapple and Pestomole Sandwich is something which I’ve loved my entire life.
To get started with this recipe, we have to 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 that.
The ingredients needed to make Rib Eye Pineapple and Pestomole Sandwich:
- Get 7 oz rib eye steak cut into 1/3 inch thick
- Get 1 Tbsp capers,
- Take 1/2 tsp garlic
- Take 1/2 tsp sugar
- Take 1 1/2 tbsp olive oil
- Take 1 tsp capers juice
- Take 1/2 tbsp salt
- Prepare Pesto:
- Make ready 3/4 oz basil
- Prepare 3/4 of mint
- Prepare 1 tbsp roasted peanuts
- Make ready 1 anchovy
- Prepare 1/2 tsp sugar
- Get Juice of 1/4 of a lemon
- Get 4 tbsp olive oil
- Prepare Oil from anchovy
- Take Guacamole:
- Get 1 small avocado
- Take 1/2 tsp sugar
- Make ready 1/4 tsp salt
- Take Juice of 1/4 of lemon
The trick to a good sear? Kosher salt and ground black pepper. 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.
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?
Nola Rib-Eye Sandwich recipe: Try this Nola Rib-Eye Sandwich recipe, or contribute your own. Season the rib-eye with olive oil and Emerils Essence. 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. Remove jalapeño, purée in a blender, and strain.
So that is going to wrap it up with this exceptional food rib eye pineapple and pestomole sandwich recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
