Flank Steak Fondue Recipe

From Dorothy McNett's Recipe Book.

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See Also: Beef Dishes · Meat Dishes

Flank Steak Fondue

From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Have several dipping condiments at the table to dip the cooked meat into as it is finished cooking.

1 - 1 1/2 pounds flank steak
1/2 cup olive oil
1/2 cup red wine (we are using our $3.99 bottle...drink a little, too)
2 tablespoons candied ginger, finely diced
2 tablespoons Schaschlik Sauce (or catusp)
2 tablespoons sorghum
1-2 cloves garlic, minced
1/2 teaspoon curry powder
1/2 teaspoon fine sea salt
1/4 teaspoon finely ground peppercorns

peanut or corn oil for fondue pot

Using your very sharp knife, slice the meat on an angle across the grain into strips about 2 by 1 inch or so. Combine the 1/2 cup olive oil, red wine, ginger, Schaschlik, sorghum, garlic, curry powder, salt and pepper in a bowl. Marinate the steak 2-3 hours. Just before serving, drain the meat on paper towels, and place in a bowl. To cook, heat the cooking oil in a metal fondue cooker no more than 1/2 capacity, but a depth of at least 2 inches. Heat over burner to 375 degrees. Carefully transfer the pot to the base of the fondue burner. Spear the meat pieces with fondue forks and cook in the hot oil about 1 minute or so. Serve with assorted condiments.

Recipe created 2005-01-24.

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