Chopped beef steak with blue cheese sauce and spinach and feta salad
2 servings
30 minutes
Chopped beef steak with blue cheese sauce and spinach-feta salad is a harmony of rich flavors and textures. Rooted in European culinary traditions, this dish combines juicy minced meat with the tenderness of a creamy cheese sauce. Beef mince seasoned with paprika and oregano undergoes special processing for perfect texture, while the gorgonzola and sour cream sauce adds expressiveness and softness. The fresh spinach and feta cube salad adds freshness and lightness, creating a balanced flavor delight. An ideal dish for those who appreciate rich yet elegant flavors and want to add sophistication to their home menu.
1
A very sharp knife is good for chopping meat. If you're lazy, you can use a meat grinder, but then you won't get a real chopped beefsteak.
2
Season the minced meat with salt, pepper, add paprika and oregano. Knead the mixture well. To achieve a sticky consistency, place it in a bag and tap it on the table for about 5-10 minutes without much effort. Let it rest in the refrigerator for 1-2 hours.
- Sea salt: to taste
- Freshly ground black pepper: to taste
- Ground paprika: 0.5 teaspoon
- Dried oregano: 0.5 teaspoon
3
Cut 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.
- Gorgonzola cheese: 50 g
- Sour cream 30%: 1 tablespoon
- Sea salt: to taste
- Freshly ground black pepper: to taste
4
Form patties from the minced meat 2-3 centimeters thick and fry them in a pan for 2 minutes on each side. Place them in a preheated oven at 150 degrees for 5 minutes to finish cooking.
- Beef rump: 500 g
5
Wash and dry the young spinach leaves, removing any wilted or damaged ones. Cut the feta cheese into 1.5–2 centimeter cubes. Mix the cheese and spinach, seasoning with olive oil, salt, and pepper.
- Baby spinach: 100 g
- Feta cheese: 100 g
- Sea salt: to taste
- Freshly ground black pepper: to taste
- Olive oil: to taste