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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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.

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