Flank Steak with Brie Fondue

Total Time:
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:
  • 1/4 cup white balsamic vinegar
  • 1/4 cup grapeseed oil
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons minced fresh thyme leaves
  • 2 teaspoons minced fresh parsley leaves
  • 1 tablespoon minced garlic
  • 1 lemon, juiced
  • 1 1/4 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 to 3 pounds lean flank steak, fat removed
  • Fondue:
  • 1/4 pound double-cream Brie, cold
  • 2 tablespoons cornstarch
  • 1 cup dry red wine
  • 1 tablespoon minced fresh thyme leaves
  • 1 teaspoon minced garlic
  • 1 teaspoon ground nutmeg
  • Salt and freshly ground black pepper
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.


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