Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, open steak polenta sandwich with asparagus and horseradish. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Open steak polenta sandwich with asparagus and horseradish is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Open steak polenta sandwich with asparagus and horseradish is something that I’ve loved my whole life. They’re fine and they look fantastic.
Serve polenta wedges with asparagus and creamy mushrooms. To create neat wedges, loosen and invert the polenta from the baking dish, then cut. I have made this delicious sandwich so many times over the years for my family and friends.
To begin with this particular recipe, we have to 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 that.
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
- Prepare 130 g asparagus
- Make ready 40 g parmesan
- Make ready 2 tbsp capers
- Make ready Salt
- Make ready Black pepper
- Get Horseradish sauce
- Prepare Side salad
- Prepare Olive oil
Chef Devan shows you how to make a steak sandwich, grilled and topped to perfection. Freshly picked asparagus - sweet and crunchy - perfectly combines with a poached egg on dark rye and black tahini. 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.
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
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. This incredible open-faced steak sandwich is made with carefully marinated and grilled flank steak with melted Sargento® Sliced Garlic & Herb Jack Cheese. Season the steaks and brush with the remaining oil on both sides and cook according to your preference.
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