STEAK HOT DOG WITH BLUE CHEESE AND HORSERADISH DRESSING

4 servings

Traditional Danish Blue & Horseradish Dressing

1/2 garlic bulb, baked

2 teaspoons fresh horseradish

30g Castello Traditional Danish Blue

120g sour cream

Salt and pepper, to taste

 

Cucumber relish

1 cucumber

100g water

1 cup lemon juice

1 cup sugar

2 bay leaves

2 teaspoons whole peppercorns

 

Hot dogs

4 slices of Serrano ham

1/2 pound steak

1 tablespoon butter

Fresh thyme

4 whole-wheat buns

STEAK HOT DOG WITH BLUE CHEESE AND HORSERADISH DRESSING

Preparation

 

Looking for something other than your traditional hot dog? This dog is stepping up the hot dog game with a tender steak filling and a bold topping of cucumber relish and a Traditional Danish Blue & horseradish dressing.

TRADITIONAL DANISH BLUE & HORSERADISH DRESSING WITH GARLIC

Cut the garlic in half and drizzle with a little oil. Bake for 18-20 minutes at 180°c. Remove garlic cloves from the baked bulb and mince. Grate the horseradish. Mix all of the ingredients, adding salt and pepper, to taste. Refrigerate until ready to use.

 

CUCUMBER RELISH

Cut the cucumber in half and remove the seeds. Cut into long, thin slices and add to a jar.

Boil the water, lemon juice, sugar, bay leaves and peppercorns gently until the sugar dissolves. Pour the mixture over the jarred cucumbers.

 

Allow jar to cool at room temperature before closing the lid and refrigerating.

 

HOT DOGS

Bake the Serrano ham in the oven, about 10 minutes until crisp.

Cut the steak into strips and fry in a pan with a little butter and fresh thyme. If you want the steak rare, only cook for a couple of minutes. If you cook the steak on the grill, slice it after it comes off the grill. 

Reheat the buns in the oven or on the grill, and fill with steak and toppings. Serve with a generous portion of French fries and a cold beer.

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