Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, open steak polenta sandwich with asparagus and horseradish. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Open steak polenta sandwich with asparagus and horseradish is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Open steak polenta sandwich with asparagus and horseradish is something that I have loved my entire life.
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 get started with this recipe, we have to 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 cook that.
The ingredients needed to make Open steak polenta sandwich with asparagus and horseradish:
- Make ready 10 oz ribeye steak
- Prepare 500 g cooked polenta sliced into 4 thin sheet
- Make ready 130 g asparagus
- Prepare 40 g parmesan
- Prepare 2 tbsp capers
- Take Salt
- Get Black pepper
- Take Horseradish sauce
- Take Side salad
- Take 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.
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
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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