Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, rib eye pineapple and pestomole sandwich. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
This rib eye steak recipe is tender and juicy beef seared to golden brown perfection, and topped with garlic butter and herbs. · Rib Eye Pineapple and Pestomole Sandwich. Grilled Kale Pesto Sandwich with Apples and SeitanUgly Vegan Kitchen. Wash the rice and drain well.
Rib Eye Pineapple and Pestomole Sandwich is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Rib Eye Pineapple and Pestomole Sandwich is something which I have loved my entire life.
To begin with this recipe, we must 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:
- Prepare 7 oz rib eye steak cut into 1/3 inch thick
- Take 1 Tbsp capers,
- Get 1/2 tsp garlic
- Take 1/2 tsp sugar
- Get 1 1/2 tbsp olive oil
- Make ready 1 tsp capers juice
- Take 1/2 tbsp salt
- Make ready Pesto:
- Make ready 3/4 oz basil
- Make ready 3/4 of mint
- Make ready 1 tbsp roasted peanuts
- Get 1 anchovy
- Prepare 1/2 tsp sugar
- Take Juice of 1/4 of a lemon
- Take 4 tbsp olive oil
- Make ready Oil from anchovy
- Take Guacamole:
- Take 1 small avocado
- Make ready 1/2 tsp sugar
- Make ready 1/4 tsp salt
- Take Juice of 1/4 of lemon
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. 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. If you're hankering for a great steak but don't have access to a grill, try this soy-sauce-marinated rib-eye recipe from Le Pigeon (nicknamed the.
Steps 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?
A quick and flavor-packed dish that's perfect for summer barbecues. 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.
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