Hey everyone, it is Louise, 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. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
These savory pork ribs are baked in a sticky-sweet mixture of pineapple tidbits, apricot jam, and soy sauce to create a crowd-pleasing meal. Sticky ribs come out tender and delicious with no pre-boiling involved. Just mix up the sauce and bake.
Rib Eye Pineapple and Pestomole Sandwich is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Rib Eye Pineapple and Pestomole Sandwich is something which I have loved my entire life.
To get started 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:
- Make ready 7 oz rib eye steak cut into 1/3 inch thick
- Take 1 Tbsp capers,
- Prepare 1/2 tsp garlic
- Make ready 1/2 tsp sugar
- Prepare 1 1/2 tbsp olive oil
- Get 1 tsp capers juice
- Get 1/2 tbsp salt
- Get Pesto:
- Make ready 3/4 oz basil
- Take 3/4 of mint
- Get 1 tbsp roasted peanuts
- Make ready 1 anchovy
- Get 1/2 tsp sugar
- Take Juice of 1/4 of a lemon
- Make ready 4 tbsp olive oil
- Take Oil from anchovy
- Make ready Guacamole:
- Prepare 1 small avocado
- Prepare 1/2 tsp sugar
- Prepare 1/4 tsp salt
- Take Juice of 1/4 of lemon
A quick and flavor-packed dish that's perfect for summer barbecues. Generously season the rib eye all over with salt and pepper. Heat the oil in a medium skillet over medium-high heat. How to Make Rib Eye Steak with Sauteed Mushrooms.
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?
Fireman Bob's Marinated Smokey Rib Eye Steaks. You may be able to find more information about this and similar content on their web site. These rib-eye steak sandwiches are not only easy to prepare but fantastic. The secret is not to overcook the steaks. Open-faced sandwiches are not sandwiches, because they require utensils and fail to sandwich anything. (But if this type of semantic skulduggery is your bag, I hope you'll pair your oxymoronic ribs with an egg-white omelet, then wash it down with nonalcoholic beer and decaf coffee, all while.
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