Recipe of Ultimate Open steak polenta sandwich with asparagus and horseradish

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, open steak polenta sandwich with asparagus and horseradish. One of my favorites food recipes. This time, I am going to make it a 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 easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Open steak polenta sandwich with asparagus and horseradish is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. 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:

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

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

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