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The ingredients needed to cook Open steak polenta sandwich with asparagus and horseradish:
- Get 10 oz of ribeye steak.
- Prepare 500 g of cooked polenta sliced into 4 thin sheet.
- You need 130 g of asparagus.
- Take 40 g of parmesan.
- Take 2 tbsp of capers.
- Prepare of Salt.
- Use of Black pepper.
- You need of Horseradish sauce.
- Get of Side salad.
- You need of Olive oil.
Instructions 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.
Prepare Steak: In medium bowl, whisk together oil, vinegar, brown sugar and steak seasoning. Blend together butter, horseradish, mustard, shallot, and salt and pepper to taste in a bowl with a fork until combined well. Pat steak dry, season both sides well with salt and. Browse our exquisite selection of steak recipes, complete with a rib-eye, chunky chips and mushrooms recipe from Josh Eggleton, Robert Thompson's steak and polenta chips recipe and a sublime chargrilled hanger steak recipe from Lisa Allen. A plethora of cuts and styles of cooking are represented here, from a super classic filet au poivre recipe to a sublime barbecued t-bone steak, served with.
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