Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, open steak polenta sandwich with asparagus and horseradish. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Serve polenta wedges with asparagus and creamy mushrooms. To create neat wedges, loosen and invert the polenta from the baking dish, then cut. These hearty sandwiches are great for feeding a crowd.
Open steak polenta sandwich with asparagus and horseradish is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. Open steak polenta sandwich with asparagus and horseradish is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can have open steak polenta sandwich with asparagus and horseradish using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Open steak polenta sandwich with asparagus and horseradish:
- Get 10 oz ribeye steak
- Get 500 g cooked polenta sliced into 4 thin sheet
- Prepare 130 g asparagus
- Take 40 g parmesan
- Make ready 2 tbsp capers
- Take Salt
- Prepare Black pepper
- Make ready Horseradish sauce
- Take Side salad
- Get Olive oil
This is a great vegetarian sandwich with roasted asparagus and bell peppers that even meat-lovers will like! I came up with this idea after having an asparagus sandwich at a restaurant that my husband and I both loved. It is quick and easy and so yummy! A really quick and easy lunch idea, this open steak sandwich is dressed with peppery rocket and sweet caramelised shallots.
Steps to make Open steak polenta sandwich with asparagus and horseradish:
- Trimm the ends of asparagus and brush it with olive oil. Cut polenta into thin sheets or just cook it from scratch making thin layer. Brush polenta with olive oil
- Heat up bbq. I like it hot for steak, medium for asoaragus and polenta reguires hot grill as well and oil to not let it stick to it. It took more less the same time to cook it these 3 things I cooked steak to medium and let it to rest. I turned polenta after 3 min, the same as steak. Season the steak
- Brush polenta with horseradish sauce. Slice up steak after few min. of resting. Cut asparagus in 2. Put it on polenta together with capers and sprinkle with parmesan. Close the lid in bbq and cook it few min further to melt parmesan
- Serve it with side salad. I had mine with 'beetroot' salad
Griddle the bread for a minute or two on each side until lightly toasted. Spread a little horseradish cream over each piece of toast, then spoon over the shallot mixture. For the horseradish sauce: Combine the sour cream, horseradish, salt and pepper in a medium bowl. Cover and refrigerate to develop the flavors. Transfer the remaining au jus to two dipping bowls and serve with the sandwiches for dipping.
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