Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, open steak polenta sandwich with asparagus and horseradish. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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.
Open steak polenta sandwich with asparagus and horseradish is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. Open steak polenta sandwich with asparagus and horseradish is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must first 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 cook 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
- Take 130 g asparagus
- Get 40 g parmesan
- Make ready 2 tbsp capers
- Make ready Salt
- Take Black pepper
- Make ready Horseradish sauce
- Prepare Side salad
- Make ready Olive oil
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. Make good use of spring asparagus with this meat-and-veggie foil packet.
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
Grilled Steak Flatbreads with Horseradish Dressing. Chicken Schnitzel Sandwich with Horseradish Cream and Radicchio. . . Alaskan Halibut on a bed of asparagus/vegetables and carrot purée, topped with creme fraice and pistou. . . Roasted lamb rump with potatoes, asparagus and mint dressing. Steak sandwiches always hit the spot.
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