Equipment
- Fondue pot (optional)
Ingredients
- 1.5 lbs Sirloin steaks
- 3 cups Broccoli cut into bite sized florets
- 2 cups Sauvignon blanc wine
- 1 clove Garlic minced
- 1 tbsp Lemon juice
- 4 oz Gruyere cheese shredded
- 4 oz Fontina cheese shredded
- 4 oz Gouda cheese shredded
- 2 tbsp Cornstarch
- 1 tsp Dijon mustard
- pinch Ground nutmeg
- 1/4 loaf French bread diced into bite sized chunks and lightly toasted
- 12 Grape tomatoes
- Wooden skewers optional
Instructions
- Preheat a grill or grill pan on medium heat. Season the steak on both sides with salt and pepper. Grill the steak on both sides to your desired temperature using a thermometer. (see below). Once cooked place on a cutting board to rest.
- In a boiling pot of salted water, cook the broccoli for 3 - 5 minutes or until tender but still firm. Drain well and set aside. Season with salt and pepper.
- Mix the cheeses with the cornstarch, tossing thoroughly to coat.
- In a heavy bottomed saucepan (or fondue pot), bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheese cornstarch mixture to the simmering liquid a little at a time, whisking well between each addition to ensure a thick smooth fondue. Once smooth, stir in the mustard and nutmeg.
- Preheat the oven broiler on low. Lightly toast the bread cubes.
- Dice the steak into bite sized pieces, arrange it on a plate with broccoli, grape tomatoes, and cubed bread. Transfer the fondue to individual bowls or into a fondue pot (if you have one). Serve with wooden skewers to dip into the fondue with.
Video
Notes
Steak Internal Temperatures:
- Rare: 115 - 120 degrees F
- Medium Rare: 125 - 130 degrees F
- Medium: 135 - 140 degrees F
- Medium Well: 145 - 150 degrees F
- Well Done: 160 degrees F
Nutrition
Calories: 448kcal | Carbohydrates: 16g | Protein: 43g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 133mg | Sodium: 544mg | Potassium: 603mg | Fiber: 2g | Sugar: 2g | Vitamin A: 742IU | Vitamin C: 42mg | Calcium: 488mg | Iron: 3mg
Steak Fondue
Equipment
- Fondue pot (optional)
Ingredients
- 1.5 lbs Sirloin steaks
- 3 cups Broccoli cut into bite sized florets
- 2 cups Sauvignon blanc wine
- 1 clove Garlic minced
- 1 tbsp Lemon juice
- 4 oz Gruyere cheese shredded
- 4 oz Fontina cheese shredded
- 4 oz Gouda cheese shredded
- 2 tbsp Cornstarch
- 1 tsp Dijon mustard
- pinch Ground nutmeg
- 1/4 loaf French bread diced into bite sized chunks and lightly toasted
- 12 Grape tomatoes
- Wooden skewers optional
Instructions
- Preheat a grill or grill pan on medium heat. Season the steak on both sides with salt and pepper. Grill the steak on both sides to your desired temperature using a thermometer. (see below). Once cooked place on a cutting board to rest.
- In a boiling pot of salted water, cook the broccoli for 3 - 5 minutes or until tender but still firm. Drain well and set aside. Season with salt and pepper.
- Mix the cheeses with the cornstarch, tossing thoroughly to coat.
- In a heavy bottomed saucepan (or fondue pot), bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheese cornstarch mixture to the simmering liquid a little at a time, whisking well between each addition to ensure a thick smooth fondue. Once smooth, stir in the mustard and nutmeg.
- Preheat the oven broiler on low. Lightly toast the bread cubes.
- Dice the steak into bite sized pieces, arrange it on a plate with broccoli, grape tomatoes, and cubed bread. Transfer the fondue to individual bowls or into a fondue pot (if you have one). Serve with wooden skewers to dip into the fondue with.
Video
Notes
Steak Internal Temperatures:
- Rare: 115 - 120 degrees F
- Medium Rare: 125 - 130 degrees F
- Medium: 135 - 140 degrees F
- Medium Well: 145 - 150 degrees F
- Well Done: 160 degrees F
Nutrition
Calories: 448kcalCarbohydrates: 16gProtein: 43gFat: 23gSaturated Fat: 13gCholesterol: 133mgSodium: 544mgPotassium: 603mgFiber: 2gSugar: 2gVitamin A: 742IUVitamin C: 42mgCalcium: 488mgIron: 3mg
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