Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, open steak polenta sandwich with asparagus and horseradish. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look 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 recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Open steak polenta sandwich with asparagus and horseradish is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook open steak polenta sandwich with asparagus and horseradish using 10 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Open steak polenta sandwich with asparagus and horseradish:
- Prepare 10 oz ribeye steak
- Make ready 500 g cooked polenta sliced into 4 thin sheet
- Take 130 g asparagus
- Get 40 g parmesan
- Prepare 2 tbsp capers
- Prepare Salt
- Make ready Black pepper
- Get Horseradish sauce
- Make ready Side salad
- Make ready 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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