Recipe courtesy of Robert Irvine
Episode: Disney Dilemma
Save Recipe Print
Total:
2 hr 10 min
Prep:
30 min
Inactive:
1 hr 10 min
Cook:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

Flank Steak and Marinade:
Fondue:

Directions

In a small bowl, whisk together the vinegar, oil, Worcestershire, thyme, parsley, garlic, lemon juice, and salt and pepper. Put the flank steak in a wide shallow dish and coat with the marinade. Refrigerate for 45 minutes to 1 hour.

Preheat a grill on high.

Remove the outer skin (rind) of the brie and dice it into 1/2-inch cubes. Add them to a small bowl and toss them with the cornstarch. In a medium saucepan over high heat, add the wine and bring to a boil. Add the brie and stir until the cheese has melted. Once melted, reduce the heat to medium-low and stir in the thyme, garlic, nutmeg, salt and pepper, to taste. Cook for 5 to 6 minutes. Remove the fondue from the heat and transfer it to a fondue pot to keep warm.

Remove the steak from the marinade, straining the excess marinade and put it in the middle of the preheated grill. Cook until desired temperature is reached, about 9 to 10 minutes per side. Remove from the grill to a cutting board and let rest for 5 to 10 minutes.

Slice it on the bias and arrange them on a serving platter. Drizzle with fondue sauce or serve it on the side in a fondue pot.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Mustard-Marinated Flank Steak

Recipe courtesy of Ina Garten

Chicken Fried Steak with Gravy

Recipe courtesy of The Neelys

Sauteed Flank Steak

Recipe courtesy of Robert Irvine

Flank Steak with Watermelon Salad

Recipe courtesy of Robert Irvine

Mushroom Onion Flank Steak

Recipe courtesy of Robert Irvine

Flank Steak with Twice Baked Fingerling Potatoes

Recipe courtesy of Robert Irvine

Grilled Flank Steak and Yuca with Sherry Vinaigrette

Recipe courtesy of Robert Irvine

Flank Steak Pinwheels

Recipe courtesy of Rachael Ray

Stuffed Flank Steak (Matambre)

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword