Flank Steak with Brie Fondue
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 461
- Total Fat
- 27
- Saturated Fat
- 9
- Carbohydrates
- 9
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 36
- Cholesterol
- 122
- Sodium
- 585
- Total: 2 hr 10 min
- Prep: 30 min
- Inactive: 1 hr 10 min
- Cook: 30 min
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.