Chopped Beefsteak with Blue Cheese Sauce and Spinach Feta Salad
Main Dishes • European
Description
Chopped beefsteak with blue cheese sauce and spinach feta salad
Ingredients
- Beef chuck roast 20 oz
- Goat cheese 0 oz
- 20% Sour Cream 1 tablespoon
- Young Spinach "Belaya Dacha" 5 oz
- Feta cheese 5 oz
- Paprika ½ teaspoon
- Ocean salt to taste
- Ground Black Pepper to taste
- Dried Rosemary ½ teaspoon
- Olive Oil to taste
Step-by-Step Guide
Step 1
Finely chop the meat with a very sharp knife. If you're feeling lazy, you can use a meat grinder, but then you won't get a true chopped beefsteak.
Step 2
Season the ground meat with salt, pepper, paprika, and oregano. Knead the mixture well. To achieve a sticky consistency, you can place it in a bag and pound it on the table for about 5–10 minutes without too much effort. Let it rest in the refrigerator for 1–2 hours.
Step 3
Cut the gorgonzola into small cubes, mix it with sour cream in a convenient bowl, and mash with a fork until more or less homogeneous. Add salt and pepper to taste.
Step 4
Form the ground meat into beefsteaks about 2–3 centimeters thick and fry them in a pan for 2 minutes on each side. Transfer them to a preheated oven at 300°F for 5 minutes to finish cooking.
Step 5
Wash and dry the young spinach leaves, removing any wilted or damaged leaves. Cut the feta cheese into 1.5–2 centimeter cubes. Combine the cheese and spinach, seasoning with olive oil, salt, and pepper.
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