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Before you jump to Rib Eye Pineapple and Pestomole Sandwich recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Spend less Money In The Kitchen.
It was not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the environment. Those days are over, and it looks like we all recognize our role in stopping and perhaps reversing the damage being done to our planet. The experts are agreed that we are not able to change things for the better without everyone’s active participation. Each and every family must start making changes that are environmentally friendly and they have to do this soon. Here are some tips that can help you save energy, for the most part by making your cooking area more green.
A lot of electricity is definitely consumed by freezers and refrigerators, and it’s even worse if they are working inefficiently. If you’re in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less energy. The correct temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F and 0F. Checking that the condenser is clean, which means that the motor needs to work less often, will also save electricity.
The kitchen alone offers you many small means by which energy and money can be saved. Green living is not really that hard. Mostly, all it will take is a bit of common sense.
We hope you got benefit from reading it, now let’s go back to rib eye pineapple and pestomole sandwich recipe. To cook rib eye pineapple and pestomole sandwich you need 21 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to cook Rib Eye Pineapple and Pestomole Sandwich:
- Get 7 oz rib eye steak cut into 1/3 inch thick
- Provide 1 Tbsp capers,
- Use 1/2 tsp garlic
- Provide 1/2 tsp sugar
- Prepare 1 1/2 tbsp olive oil
- Use 1 tsp capers juice
- You need 1/2 tbsp salt
- Take Pesto:
- Take 3/4 oz basil
- You need 3/4 of mint
- Take 1 tbsp roasted peanuts
- Prepare 1 anchovy
- Get 1/2 tsp sugar
- You need Juice of 1/4 of a lemon
- Provide 4 tbsp olive oil
- Take Oil from anchovy
- Get Guacamole:
- You need 1 small avocado
- Prepare 1/2 tsp sugar
- Take 1/4 tsp salt
- Prepare 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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