Recipe of Open steak polenta sandwich with asparagus and horseradish in 10 Minutes for Mom

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, open steak polenta sandwich with asparagus and horseradish. One of my favorites. For mine, I am going to 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 foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Open steak polenta sandwich with asparagus and horseradish is something that I’ve loved my whole life.

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

I took my book to the park after work today · In Plano, Texas, Kris Krueger creates these easy and elegant appetizers with asparagus spears, roast beef slices and a cream cheese-horseradish spread. 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. Keep the horseradish sauce in the refrigerator to chill.

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

Grilled Tri Tip Steak Sandwich with Tomato Jam. 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.

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