Chopped Beefsteak with Blue Cheese Sauce and Spinach Feta Salad

Main Dishes | European cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Chopped beefsteak with blue cheese sauce and spinach feta salad

Ingredients

Beef chuck roast - 17.6 oz
Goat cheese - 1.8 oz
20% Sour Cream - 1 tablespoon
Young Spinach "Belaya Dacha" - 3.5 oz
Feta cheese - 3.5 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 302°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.