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The ingredients needed to cook Open steak polenta sandwich with asparagus and horseradish:
- Provide 10 oz ribeye steak
- Use 500 g cooked polenta sliced into 4 thin sheet
- Prepare 130 g asparagus
- Get 40 g parmesan
- Prepare 2 tbsp capers
- You need Salt
- Get Black pepper
- Take Horseradish sauce
- You need Side salad
- Prepare 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
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