Open steak polenta sandwich with asparagus and horseradish

Name: Open steak polenta sandwich with asparagus and horseradish
Yield: 2 servings
Cuisine: British
Ingredients: 10 oz ribeye steak; 500 g cooked polenta sliced into 4 thin sheet; 130 g asparagus; 40 g parmesan; 2 tbsp capers; Salt; Black pepper; Horseradish sauce; Side salad; Olive oil

Fittest Chef @fittestchef

Belfast

Couldn't get polenta flour for a weeks here in supermarkets but I was able to get ready cooked one which was handy enough. Polenta is a cornmeal that is low calorie and is gluten free. It came out crisped up1 nicely 😋
It was done on bbq 😎

Fittest Chef @fittestchef

Saved

Ingredients

2 servings

10 ozribeye steak
500 gcooked polenta sliced into 4 thin sheet
130 gasparagus
40 gparmesan
2 tbspcapers
Salt
Black pepper
Horseradish sauce
Side salad
Olive oil

Saved

Steps

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