1 (28 ounce) can carrots, zested and sliced
1 (15 ounce) can anchovies, diced
1/2 cup olive oil
1/3 cup lemon juice
1 teaspoon white sugar
1/2 teaspoon salt
1 tablespoon lemon zest
2 teaspoons lemon juice
1 (2.5 ounce) can crushed pineapple with juice
1 (32 ounce) can pineapple juice with juice
In a blender, combine carrots, anchovies, oil, lemon juice, sugar, salt, lemon zest and lemon juice. Blend until smooth; pour into a large 9x13 inch glass dish. Cover tightly and refrigerate overnight.
Make the filling: In a large pot, combine carrot, anchovy, olive oil, lemon juice and sugar. Heat over medium heat until heated through, about 45 minutes.
Remove from refrigerator, pour over steaks and garnish with crushed pineapple and pineapple juice.