Name: Scott's Beef Hotdog with Gorgonzola, Marinated Tomatoes, Grilled Onion and Frisee
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 6 servings
Ingredients: 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; 1 Vidalia onion, peeled, sliced 1/8-inch thick; Olive oil; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 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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Scott's Beef Hotdog with Gorgonzola, Marinated Tomatoes, Grilled Onion and Frisee

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