Flank Steak With Brie Fondue Recipes

SAUTEED FLANK STEAK

Steps:

• In a mixing bowl, blend the oil, balsamic, salt and pepper. Then pour the marinade over the flank steak in a pan. Allow the steak to marinade for 20 to 30 minutes.
• For the zucchini, heat a shallow saucepan over high heat and bring 4 cups of water to a boil. Reduce the heat and add the zucchini to the water and simmer for 2 minutes. Remove from the water and place in a colander to drain.
• To prepare the steak, heat a large saute pan over high heat until the verge of smoking. Remove the steak from the marinade and remove any excess marinade before cooking. Then reduce the heat and place the steak in the pan. Cook the steak on each side for 4 to 5 minutes, turning to avoid scorching. If the steak begins to crust or brown, reduce the heat. After cooking to desired temperature, remove from the pan and allow the steak to rest.
• To build the plate, add a portion of hot potatoes, steamed zucchini and steak, sliced on bias. Then finish with the veal stock.

CHAMPAGNE BRIE FONDUE

Steps:

• Create a slurry with the cornstarch and Kirsch and set aside briefly. Cut the chilled brie into small pieces.
• Rub inside of a saucepan with the garlic clove. Over medium heat bring Champagne and lemon juice to a gentle boil. Reduce heat to low and stir in the brie. Blend the cornstarch/Kirsch slurry into the cheese pot and stir for a couple of minutes until the mixture is smooth and thick. Transfer to a fondue pot over a flame and season with white pepper. Serve with bread cubes on fondue forks.

STEAK AND BRIE BITES

Steps:

• Briefly toast the crostini crackers on each side in hot olive oil in a skillet until glistening and crisp. Remove and set aside.
• Preheat a cast-iron skillet over medium-high heat.
• Sprinkle the steak with salt and pepper, then rub with the mustard. Add the butter and 2 tablespoons olive oil to the skillet. Once the butter is melted, sear the steak until cooked to your preference, 3 to 5 minutes per side for medium rare. Allow to cool completely, then wrap in plastic wrap and chill. (This can happen anytime before.)
• When ready to build the crostini, thinly slice the steak against the grain. Press a wedge of Brie on each crostini. Top with the sliced steak, peppers, parsley and shaved Parmesan.

FONDUE WITH SEARED STEAK

Steps:

• Season beef with salt and pepper. Heat a heavy skillet over medium-high heat. Swirl in oil. In batches, add beef in a single layer. Cook, turning occasionally, until browned on all sides, about 3 minutes for medium-rare. Transfer to a plate; tent with parchment-lined foil.
• Toss cheeses with cornstarch in a bowl until coated. Rub bottom and sides of a medium pot with garlic; discard garlic. Add wine and brandy; bring to a simmer over medium-high heat.
• Reduce heat to medium. Stir in cheese mixture in batches, waiting for cheeses to melt before adding more. Cook, stirring, until melted and smooth, about 10 minutes. Season with nutmeg.
• Transfer to a fondue pot set over a warmer. Serve with beef, apple, fennel, cornichons, and bread.

MARINATED BEEF FONDUE

Steps:

• In a 1-cup measure, combine soy sauce, Worcestershire sauce and garlic. Divide mixture between two large resealable plastic bags. Add beef to one bag; add pork to the second bag. Seal bags and turn to coat; refrigerate for 4 hours, turning occasionally. , Meanwhile, in a small bowl, combine the horseradish sauce ingredients. In another bowl, combine the tomato sauce, steak sauce and brown sugar. Cover and refrigerate sauces until serving., Drain meat and discard marinade. Pat meat dry with paper towels. Using one fondue pot for every six people, heat 2-3 cups oil in each pot to 375°. With fondue forks, cook meat in oil until it reaches desired doneness. Serve with sauces.