Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, open steak polenta sandwich with asparagus and horseradish. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Open steak polenta sandwich with asparagus and horseradish is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Open steak polenta sandwich with asparagus and horseradish is something which I’ve loved my whole life.
These hearty sandwiches are great for feeding a crowd. Most of the elements here can be prepared in advance. Place the toast slices on serving plates and spread with the mayonnaise.
To get started with this 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 can achieve it.
The ingredients needed to make Open steak polenta sandwich with asparagus and horseradish:
- Take 10 oz ribeye steak
- Make ready 500 g cooked polenta sliced into 4 thin sheet
- Take 130 g asparagus
- Get 40 g parmesan
- Get 2 tbsp capers
- Prepare Salt
- Get Black pepper
- Prepare Horseradish sauce
- Prepare Side salad
- Get Olive oil
The Best Open Face Sandwich Recipes on Yummly Hot Ham & Swiss Open Face SandwichPoinsettia Drive. coarse ground mustard, asparagus spears. Recipe for Steak Sandwiches with Horseradish Sauce from Festival Foods. Freshly picked asparagus - sweet and crunchy - perfectly combines with a poached egg on dark rye and black tahini.
Instructions 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. Chef Devan shows you how to make a steak sandwich, grilled and topped to perfection. Mark your calendar: It's steak sandwich night in America. (Feeling virtuous? Remove the bread and…voilà: steak salad!) Using a sharp knife, lightly score steak on both sides in a crosshatch pattern.
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