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We hope you got insight from reading it, now let’s go back to open steak polenta sandwich with asparagus and horseradish recipe. To cook open steak polenta sandwich with asparagus and horseradish you need 10 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to prepare Open steak polenta sandwich with asparagus and horseradish:
- Use 10 oz ribeye steak
- Get 500 g cooked polenta sliced into 4 thin sheet
- Get 130 g asparagus
- Prepare 40 g parmesan
- Prepare 2 tbsp capers
- Use Salt
- Prepare Black pepper
- Get Horseradish sauce
- Provide Side salad
- Get Olive oil
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
Prepare Steak: In medium bowl, whisk together oil, vinegar, brown sugar and steak seasoning. Blend together butter, horseradish, mustard, shallot, and salt and pepper to taste in a bowl with a fork until combined well. Pat steak dry, season both sides well with salt and. Browse our exquisite selection of steak recipes, complete with a rib-eye, chunky chips and mushrooms recipe from Josh Eggleton, Robert Thompson's steak and polenta chips recipe and a sublime chargrilled hanger steak recipe from Lisa Allen. A plethora of cuts and styles of cooking are represented here, from a super classic filet au poivre recipe to a sublime barbecued t-bone steak, served with.
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