Teriyaki Rib Eye Sandwich with Pineapple Salsa
Ingredients
4 1/4-inch thick rib eye steaks, approx. 1 lb. total
1 cup prepared teriyaki sauce
1 pint fresh deli salsa
¼ fresh whole pineapple, peeled, cored, chopped
8 ½-inch slices King's Hawaiian Bread
¼ cup olive oil
1 cup fresh baby spinach, washed & dried
Directions
Marinate steaks in teriyaki sauce a minimum of 30 minutes, maximum of 2 hours, under refrigeration. Meanwhile, prepare a hot fire.
Combine salsa and pineapple. Set aside.
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.
Place 1 lettuce leaf 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.
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