Practical Method to Producing Tasty Open steak polenta sandwich with asparagus and horseradish
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To prepare an extraordinary Open steak polenta sandwich with asparagus and horseradish, here are the ingridients needed:
- Take 10 oz of ribeye steak.
- Take 500 g of cooked polenta sliced into 4 thin sheet.
- Use 130 g of asparagus.
- Provide 40 g of parmesan.
- Use 2 tbsp of capers.
- Take of Salt.
- Get of Black pepper.
- Get of Horseradish sauce.
- Use of Side salad.
- Take of Olive oil.
After preparing the components, now you are good to prepare your appetizing Open steak polenta sandwich with asparagus and horseradish by following the instructions on this section:
- 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.
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Recipe : Open steak polenta sandwich with asparagus and horseradish
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