Yield: 2 servings
|2 tablespoons||Yogurt; (optional)|
|2 tablespoons||Freshly squeezed orange juice|
|½ teaspoon||Ground coriander|
|½ teaspoon||Curry powder|
|2 tablespoons||Olive oil|
|2 tablespoons||Rice wine vinegar|
|2 teaspoons||Minced garlic cloves|
|2 teaspoons||Minced fresh ginger root|
|2||Beef tenderloin (fillets) steaks; - (5 to 6 oz ea)|
|2 slices||Fresh pineapple about 1/4" thick|
|1 cup||Mesclun lettuce|
|4 slices||Sourdough bread|
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@...
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