Variety to Serving Tasty Open steak polenta sandwich with asparagus and horseradish
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To prepare an extraordinary Open steak polenta sandwich with asparagus and horseradish, below are the materials needed:
- Prepare 10 oz of ribeye steak.
- Use 500 g of cooked polenta sliced into 4 thin sheet.
- Take 130 g of asparagus.
- Use 40 g of parmesan.
- Prepare 2 tbsp of capers.
- Get of Salt.
- Prepare of Black pepper.
- Prepare of Horseradish sauce.
- Get of Side salad.
- Take of Olive oil.
After readying the ingridients, next you are good to make your appetizing Open steak polenta sandwich with asparagus and horseradish by following the procedures below:
- 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.
Spread a little horseradish cream over each piece of toast, then spoon over the shallot mixture. 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. Season the steaks and brush with the remaining oil on both sides and cook according to your preference. Transfer to a warm plate and leave to rest for a few minutes.
Recipe : Open steak polenta sandwich with asparagus and horseradish
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Simple tips to make Open steak polenta sandwich with asparagus and horseradish
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