Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive 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 current trending foods on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Open steak polenta sandwich with asparagus and horseradish is something which I have loved my entire life.

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. These hearty sandwiches are great for feeding a crowd.

To get started with this particular recipe, we must prepare a few ingredients. 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:

1. Get 10 oz ribeye steak
2. Make ready 500 g cooked polenta sliced into 4 thin sheet
3. Make ready 130 g asparagus
4. Get 40 g parmesan
5. Prepare 2 tbsp capers
6. Take Salt
7. Get Black pepper
8. Make ready Horseradish sauce
9. Get Side salad
10. Make ready Olive oil

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. . . 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.

Steps to make Open steak polenta sandwich with asparagus and horseradish:

1. 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
2. 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
3. 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
4. Serve it with side salad. I had mine with 'beetroot' salad

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.

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