Practical Method to Serving 5-Star Open steak polenta sandwich with asparagus and horseradish
Hoping to eat Open steak polenta sandwich with asparagus and horseradish a top restaurant's, but for a few causes are not able to go to restaurants. This recipe is going to guide you with useful procedures on cooking a Open steak polenta sandwich with asparagus and horseradish like a famous chef made.
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To prepare an unforgettable Open steak polenta sandwich with asparagus and horseradish, here are the components needed:
- Get 10 oz of ribeye steak.
- Take 500 g of cooked polenta sliced into 4 thin sheet.
- Use 130 g of asparagus.
- Get 40 g of parmesan.
- Prepare 2 tbsp of capers.
- Get of Salt.
- Provide of Black pepper.
- Get of Horseradish sauce.
- Use of Side salad.
- Prepare of Olive oil.
After readying the components, now you are good to cook your 5-star 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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step by step to make Open steak polenta sandwich with asparagus and horseradish
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