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Grilled Steak & Fondue Sandwich

604 Grilled Steak Fondue Sandwich
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Fondue isn't just a giant bowl of hot cheese, it can also be poured over your favorite sandwich for an amazing meal!
skill level
Easy
time
30-60min
servings
8
cost
$$
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Fondue isn't just a giant bowl of hot cheese, it can also be poured over your favorite sandwich for an amazing meal!
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ingredients
  • 2 pounds Flank Steak
  • 2 tablespoons Porcini Mushroom Powder (Dried Porcini finely ground)
  • 2 Garlic Cloves (smashed into paste)
  • 1 teaspoon Red Chili Flakes
  • Kosher Salt
  • Cracked Black Pepper
  • Extra Virgin Olive Oil
  • 3 cups Baby Arugula
  • 2 cups Frisee Lettuce
  • 1/4 cup Balsamic Vinegar
  •   
  • Parmesan Fondue
  • 1 1/4 cups Heavy Cream
  • 3/4 cup Grated Parmigiano-Reggiano
  • 3/4 cup Grated Fontina Cheese
  • Pinch of Nutmeg
  • Pinch of Salt
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 pounds Flank Steak
    2 tablespoons Porcini Mushroom Powder (Dried Porcini finely ground)
    2 Garlic Cloves (smashed into paste)
    1 teaspoon Red Chili Flakes
    Kosher Salt
    Cracked Black Pepper
    Extra Virgin Olive Oil
    Season the Steak liberally with Salt. Stir together Porcini Powder, Garlic, Chili Flakes and season with Salt & Pepper. Drizzle in enough Oil to form a loose paste. Rub on both sides of the Steak and place in a re-sealable bag. Marinate in the refrigerator for a least one hour and up to overnight.
  • 2
    Remove Steak from refrigerator 20 minutes prior to cooking.
  • 3
    Heat a grill to medium-high (about 400°F).
  • 4
    Place the Steak on the grill and allow to cook for 6-8 minutes or until charred and cook through more than halfway. Flip and continue to cook for 6-8 minutes until charred. Remove from grill and allow to rest for 15 minutes before slicing.
  • 5
    Meanwhile, slice open the Baguette and place on the grill, cut side down, to toast lightly.
  • 6
    3 cups Baby Arugula
    2 cups Frisee Lettuce
    1/4 cup Balsamic Vinegar
    Extra Virgin Olive Oil
    Kosher Salt
    In a large bowl, toss together the Arugula and Frisee with a few tablespoons of Olive Oil and Balsamic Vinegar. Season with Salt to taste.
  • 7
    grilled Steak
    Parmesan Fondue
    Slice the Steak and place on the Baguette. Drizzle on the fondue and top with the dressed. Cut into sandwiches and serve warm or room temperature.
  • 8
    1 1/4 cups Heavy Cream
    3/4 cup Grated Parmigiano-Reggiano
    3/4 cup Grated Fontina Cheese
    Pinch of Nutmeg
    Pinch of Salt
    For Fondue: Heat the Cream over a double boiler. Stir in the Cheese until melted. Season with Nutmeg and Salt. Keep warm until ready to serve.

    Helpful Tips:
    1. Marinade overnight, or minimally one hour before grilling.
    2. Use any kind of dried mushrooms for the powder, if porcini can’t be found.
    3. The marinade texture should be a paste. Place steak in re-sealable bag and refrigerate 12-24 hours.
    4. Because this steak is more muscular, the cooking time will be a little longer than most steaks.
    5. Use a double boiler to make the fondue for more time control.

 
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