Dish: Appetizing Open steak polenta sandwich with asparagus and horseradish

Open steak polenta sandwich with asparagus and horseradish. 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.

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Top with spinach leaves, beetroot and horseradish relish, steaks. 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. We can cook Open steak polenta sandwich with asparagus and horseradish using 10 components and also 4 steps. Below is just how we prepare.

What needs to be prepared of Open steak polenta sandwich with asparagus and horseradish

1. Directions. 10 oz of ribeye steak.
2. Detaile. 500 g of cooked polenta sliced into 4 thin sheet.
3. Step by step. 130 g of asparagus.
4. Step by step. 40 g of parmesan.
5. Step by step. 2 tbsp of capers.
6. Step by step. of Salt.
7. Guidelines. of Black pepper.
8. Step by step. of Horseradish sauce.
9. Step by step. of Side salad.
10. Step by step. of Olive oil.

This is a great vegetarian sandwich with roasted asparagus and bell peppers that even meat-lovers will like! I came up with this idea after having an asparagus sandwich at a restaurant that my husband and I both loved. It is quick and easy and so yummy! A really quick and easy lunch idea, this open steak sandwich is dressed with peppery rocket and sweet caramelised shallots.

This Is 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.

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. 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.

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