Rib Eye Pineapple and Pestomole Sandwich

I wanted to make a hamburger with this idea, but am too lazy to chop the meat for it. Because I wanted to make the hamburger meat from scratch. So sandwich it will be.
I made kind of a pesto thing but without Parmesan because I don’t eat cheese:(. Used peanuts because no pine nuts available. And I thought some avocados would go well with the rib eye. But if I just sliced the avocados then it would fall off the sandwich when you bite on the rib eye and pineapple. So I made it almost like a guacamole without cilantro and garlic , mixed with the pesto-ish dressing and called it pestomole.
In my mind, the rib eye marinated with salt, pepper and capers would be complimented by some acidity from the pestomole and the sweetness from the grilled pineapple.
Let’s see.


  1. 7 oz rib eye steak cut into 1/3 inch thick
  2. 1 Tbsp capers,
  3. 1/2 tsp garlic
  4. 1/2 tsp sugar
  5. 1 1/2 tbsp olive oil
  6. 1 tsp capers juice
  7. 1/2 tbsp salt
  8. Pesto:
  9. 3/4 oz basil
  10. 3/4 of mint
  11. 1 tbsp roasted peanuts
  12. 1 anchovy
  13. 1/2 tsp sugar
  14. Juice of 1/4 of a lemon
  15. 4 tbsp olive oil
  16. Oil from anchovy
  17. Guacamole:
  18. 1 small avocado
  19. 1/2 tsp sugar
  20. 1/4 tsp salt
  21. Juice of 1/4 of lemon


  1. In a blender, put capers, garlic, olive oil, sugar, capers juice and salt. Blend well. Marinate rib eye for 24 hours.

  2. Blend mint, basil, peanuts, anchovy, sugar, lemon juice and olive oil. Blend well. Set aside.

  3. 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.

  4. Mix crushed avocado with pesto.

  5. 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.

  6. After grilling the pineapple, grill the meat.

  7. 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.

  8. 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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