Cheese Fondue with Coriander Steak
Cheese Fondue with Coriander Steak
Submitted by Corporate Chef Andy Stewart
Meat and Poultry
Ingredients
- 2 teaspoons chili paste
- 1 teaspoon adobo sauce
- 1 clove garlic, minced
- 1/4 teaspoon ground coriander
- 1 teaspoon honey
- Kosher salt and freshly ground black pepper
- 2 pounds beef round, cut into 2-inch by 1/2-inch strips
- 3 cups wheat beer
- 1/2 onion
- 1/4 teaspoon red pepper flakes
- 3 whole cloves
- 2 cloves garlic, minced
- cornstarch slurry (1/4 cup water and 3 tablespoons cornstarch, mixed)
- 4 cups extra sharp white cheddar, grated
- salt and pepper
Directions
Combine the chili paste, adobo sauce, garlic, coriander, honey, olive oil, salt, and pepper in a small bowl. Add beef and stir thoroughly to combine. Let marinate 1 hour or overnight. Place marinated beef pieces onto skewers or bamboo forks and grill over high heat until the desired doneness. Serve hot with warm Fondue.
- Bring beer, onion, red pepper flakes, cloves and garlic to a boil in a large sauce pan over medium-high heat. Reduce the heat to simmer and let cook for 30 minutes. Remove the onion and thicken the beer with the corn starch slurry. Strain, return to pan and add grated cheese. Stir until the cheese is melted. Season with salt and pepper and serve in a warm fondue pot.
Leave a comment