Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, open steak polenta sandwich with asparagus and horseradish. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Open steak polenta sandwich with asparagus and horseradish is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Open steak polenta sandwich with asparagus and horseradish is something which I have loved my entire life.
FULL RECIPE BELOW We learn to cook a corn-based Italian grilled polenta complete with loads of rich butter and creamy Parmesan. Serve polenta wedges with asparagus and creamy mushrooms. To create neat wedges, loosen and invert the polenta from the baking dish, then cut. For the horseradish sauce: Combine the sour cream, horseradish, salt and pepper in a medium bowl.
To get started with this recipe, we must prepare a few ingredients. You can cook open steak polenta sandwich with asparagus and horseradish using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Open steak polenta sandwich with asparagus and horseradish:
- Prepare ribeye steak
- Make ready cooked polenta sliced into 4 thin sheet
- Prepare asparagus
- Take parmesan
- Prepare capers
- Prepare Salt
- Make ready Black pepper
- Make ready Horseradish sauce
- Prepare Side salad
- Get Olive oil
Place the toast slices on serving plates and spread with the mayonnaise. Top with spinach leaves, beetroot and horseradish relish, steaks. Horseradish, a traditional complement to beef, adds heat to the fat-free sour cream dressing that tops this robust sandwich. Just before serving, on cutting board with very sharp knife, thinly slice steak.
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
Horseradish, a traditional complement to beef, adds heat to the fat-free sour cream dressing that tops this robust sandwich. Just before serving, on cutting board with very sharp knife, thinly slice steak. A really quick and easy lunch idea, this open steak sandwich is dressed with peppery rocket and sweet caramelised shallots. 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.
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