Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to make a special dish, open steak polenta sandwich with asparagus and horseradish. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Serve polenta wedges with asparagus and creamy mushrooms. For the horseradish sauce: Combine the sour cream, horseradish, salt and pepper in a medium bowl.
To get started with this recipe, we must first prepare a few ingredients. 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:
- Make ready 10 oz ribeye steak
- Take 500 g cooked polenta sliced into 4 thin sheet
- Get 130 g asparagus
- Take 40 g parmesan
- Make ready 2 tbsp capers
- Take Salt
- Get Black pepper
- Get Horseradish sauce
- Make ready Side salad
- Prepare Olive oil
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
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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. Cover and refrigerate to develop the flavors. Transfer the remaining au jus to two dipping bowls and serve with the sandwiches for dipping. 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. 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. 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. 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. Slice the steaks on the diagonal, arrange on top of the bread and top with the pea shoots or rocket leaves. Open faced steak sandwiches don't dip into au jus very well!!! The next day I drained the meat well and microwaved the sandwich (no spread) - this This was truly sensational!!!
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