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We hope you got insight from reading it, now let’s go back to rib eye pineapple and pestomole sandwich recipe. To make rib eye pineapple and pestomole sandwich you need 21 ingredients and 8 steps. Here is how you do that.
The ingredients needed to cook Rib Eye Pineapple and Pestomole Sandwich:
- Prepare rib eye steak cut into 1/3 inch thick
- Prepare capers,
- Get garlic
- Take sugar
- Use olive oil
- Take capers juice
- You need salt
- Use Pesto:
- Use basil
- Use of mint
- Take roasted peanuts
- Use anchovy
- Use sugar
- Prepare Juice of 1/4 of a lemon
- You need olive oil
- Take Oil from anchovy
- Use Guacamole:
- Prepare small avocado
- Prepare sugar
- Get salt
- Take Juice of 1/4 of lemon
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?
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