| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Garden2 |
2 |
servings |
INGREDIENTS
| 3 |
tb |
Mayonnaise |
| 2 |
tb |
Yogurt; (optional) |
| 2 |
tb |
Freshly squeezed orange juice |
| 1/2 |
ts |
Ground coriander |
| 1/2 |
ts |
Curry powder |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Rice wine vinegar |
| 2 |
ts |
Minced garlic cloves |
| 2 |
ts |
Minced fresh ginger root |
| 2 |
|
Beef tenderloin (fillets) steaks; – (5 to 6 oz ea) |
| 2 |
sl |
Fresh pineapple about 1/4" thick |
| 1 |
c |
Mesclun lettuce |
| 4 |
sl |
Sourdough bread |
INSTRUCTIONS
Combine mayonnaise, yogurt (optional), orange juice, coriander, and curry
powder in a small bowl. Set aside. In a separate bowl combine olive oil,
vinegar, garlic and ginger. Add steaks and pineapple and marinate in
refrigerator for one hour. Fire up grill. Place steaks and pineapple slices
on grill and cook for about five to six minutes per side. Spread mayonnaise
mixture evenly over bread. Arrange lettuce over mayonnaise. Top with
grilled pineapple and beef. Place additional lettuce on top. Cover with
remaining bread slice and cut in half. Arrange on plate with lettuce
garnish. Serves 2.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 140
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.
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