Easiest Way to Make Tasty Open steak polenta sandwich with asparagus and horseradish

Open steak polenta sandwich with asparagus and horseradish. The Best Open Face Sandwich Recipes on Yummly These hearty sandwiches are great for feeding a crowd. Most of the elements here can be prepared in advance.

Serve polenta wedges with asparagus and creamy mushrooms. 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. You can cook Open steak polenta sandwich with asparagus and horseradish using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Open steak polenta sandwich with asparagus and horseradish

1. Prepare 10 oz of ribeye steak.
2. You need 500 g of cooked polenta sliced into 4 thin sheet.
3. It's 130 g of asparagus.
4. It's 40 g of parmesan.
5. You need 2 tbsp of capers.
6. Prepare of Salt.
7. Prepare of Black pepper.
8. Prepare of Horseradish sauce.
9. Prepare of Side salad.
10. You need of Olive oil.

Spread a little horseradish cream over each piece of toast, then spoon over the shallot mixture. Freshly picked asparagus - sweet and crunchy - perfectly combines with a poached egg on dark rye and black tahini. 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.

Open steak polenta sandwich with asparagus and horseradish instructions

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.

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. Slice the steaks on the diagonal, arrange on top of the bread and top with the pea shoots or rocket leaves. Chef Devan shows you how to make a steak sandwich, grilled and topped to perfection. For the horseradish sauce: Combine the sour cream, horseradish, salt and pepper in a medium bowl.

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