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Open steak polenta sandwich with asparagus and horseradish

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We hope you got benefit from reading it, now let's go back to open steak polenta sandwich with asparagus and horseradish recipe. To make open steak polenta sandwich with asparagus and horseradish you only need 10 ingredients and 4 steps. Here is how you do it.

The ingredients needed to make Open steak polenta sandwich with asparagus and horseradish:

Take 10 oz of ribeye steak.
Prepare 500 g of cooked polenta sliced into 4 thin sheet.
Use 130 g of asparagus.
Prepare 40 g of parmesan.
Provide 2 tbsp of capers.
Take of Salt.
Take of Black pepper.
Take of Horseradish sauce.
Use of Side salad.
Get of Olive oil.

Steps 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.

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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