Scott's Beef Hotdog with Gorgonzola, Marinated Tomatoes, Grilled Onion and Frisee
- Level: Easy
- Total: 1 hr 30 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 10 min
- Yield: 6 servings
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- Level: Easy
- Total: 1 hr 30 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 10 min
- Yield: 6 servings
Ingredients
Marinated Tomatoes:
2 beefsteak tomatoes, sliced paper-thin
1 tablespoon olive oil
1 teaspoon red wine vinegar
1/2 teaspoon kosher salt
Pinch chili flakes
1 clove garlic, smashed
1 sprig fresh thyme, leaves picked
Grilled Onions:
1 Vidalia onion, peeled, sliced 1/8-inch thick
Olive oil
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Hot Dogs:
6 all-natural beef hot dogs
6 potato hot dog buns
4 ounces gorgonzola cheese, cut into small cubes
1 head frisee lettuce, dark green leaves discarded, light leaves separated and washed in ice water
1 head frisee lettuce, dark green leaves discarded, light leaves separated and washed in ice water
Olive oil, for drizzling
Sea salt
Directions
- Preheat the grill to medium-high heat.
- For the tomatoes: Lay the tomatoes out on a large flat dish. Whisk together the oil, vinegar, salt, chili flakes, garlic and thyme leaves. Pour over the tomatoes and let sit for 1 to 2 hours.
- For the grilled onions: Rub the onions with a little olive oil and sprinkle with salt and black pepper. Grill until charred on each side, 4 to 6 minutes. Remove from the grill and reserve. For the hot dogs: Grill the hotdogs until hot and crispy, 3 to 5 minutes. Toast the buns on the grill, 1 to 2 minutes.
- For assembly: Line the tomatoes on one side of the buns, and line the onions on the other side. Top each with a hotdog. Divide the cheese and frisee over the hot dogs, and finish with a little olive oil and sea salt.
