John Myers
Ingredients for 8 servings:
- 1 pineapple, fresh
- 8 slice(s) of cheese (raclette), approx. 30 g each
- 8 thin rump steaks, approx. 100 g each
- 1 tbsp oil
- 8 slices of toast (sandwich)
- 4 tbsp sour cream
- 4 tbsp barbecue sauce
- Salt (Fleur de Sel)
- Black pepper, freshly ground
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 31 minutes
Remove the rind from the cheese slices. Peel the pineapple and remove the core in the middle. Cut the pineapple into 16 thin slices. Mix the barbecue sauce and sour cream together. Season with a little salt. Toast the white bread slices until golden brown. Preheat the oven (electric oven: 200°C/fan: 175°C/gas mark 3). Cover the rump steaks with cling film if necessary and carefully flatten them (approx. 4 mm thick). Heat 1 tablespoon of oil in a pan. Sear the rump steaks for just 20 seconds on each side. Then season with fleur de sel and freshly ground black pepper. Spread each slice of toast with 2 teaspoons of the barbecue sour cream sauce and top with 1 steak, 2 slices of pineapple, and 1 slice of cheese. Bake in the hot oven for 5 minutes until the cheese is golden yellow. Arrange on plates and serve immediately. A green salad goes well with it.
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