member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Sherry Cunningham      

Recipe Categories:

    Teriyaki Rib Eye Sandwich with Pineapple


    Source of Recipe


    KARE 11 -- Danny Craig, King’s Hawaiian Bread

    List of Ingredients




    Teriyaki Rib Eye Sandwich with Pineapple Salsa

    4 1/4-inch thick rib eye steaks, approx. 1 lb. total
    1 C. prepared teriyaki sauce
    1 pint fresh deli salsa
    ¼ fresh whole pineapple, peeled, cored, chopped
    8 ½-inch slices King’s Hawaiian Bread
    ¼ C. olive oil
    1 C. fresh baby spinach, washed & dried



    Preparation:

    1. Marinate steaks in teriyaki sauce a minimum of 30 minutes, maximum of 2 hours, under refrigeration. Meanwhile, prepare a hot fire.

    2. Combine salsa and pineapple. Set aside.

    3. Brush bread slices with olive oil and grill until both sides are toasted and golden brown, 3-5 minutes total. Remove steaks from marinade and grill 1-2 minutes on each side. Discard excess marinade.

    4. Place baby spinach leaves on each of 4 toasts; top with a steak. Divide salsa among 4 sandwiches; top with remaining slice of toast. Slice sandwiches in half and serve immediately.

    Yields 4 sandwiches.

    Danny Craig, King’s Hawaiian Bread

    Recipe
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â