Grilled Steak & Fondue Sandwich

Mario Batali
Servings: 8
30 to 60 min
Part 1 of 2

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
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
  • 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.
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