Grilled Steak & Fondue Sandwich

Name: Grilled Steak & Fondue Sandwich
Total time: 1 h
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

Mario Batali

Servings: 8

easy

30 to 60 min

Fondue isn't just a giant bowl of hot cheese, it can also be poured over your favorite sandwich for an amazing meal!

Ingredients
step-by-step directions

Ingredients

Grilled Steak & Fondue Sandwich

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

Directions

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.
Remove Steak from refrigerator 20 minutes prior to cooking.
Heat a grill to medium-high (about 400°F).
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.
Meanwhile, slice open the Baguette and place on the grill, cut side down, to toast lightly.
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.
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.
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.

Similar categories: Dinner Courses & Meals Lunch

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