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Cheese Fondue with Coriander Steak

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Cheese Fondue with Coriander Steak


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Cheese Fondue with Coriander Steak

Submitted by Corporate Chef Andy Stewart



  • 2 teaspoons chili paste
  • 1 teaspoon adobo sauce
  • 1 clove garlic, minced
  • 1/4 teaspoon ground coriander
  • 1 teaspoon Pure Michigan honey
  • 2 tablespoons Fustini's Robust SELECT olive oil
  • Kosher salt and freshly ground black pepper
  • 2 pounds beef round, cut into 2-inch by 1/2-inch strips
Cheese Fondue
  • 3 cups wheat beer
  • 1/2 onion
  • 1/4 teaspoon red pepper flakes
  • 3 whole cloves
  • 2 cloves garlic, minced
  • 1 teaspoon Fustini's Cayenne Crush olive oil
  • cornstarch slurry (1/4 cup water and 3 tablespoons cornstarch, mixed)
  • 4 cups extra sharp white cheddar, grated
  • salt and pepper


Step 1.  Steak

Combine chili paste, adobo sauce, garlic, coriander, Great Lakes Honey, Fustini’s Single Varietal 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 desired doneness. Serve hot with warm Fondue.

Step 2.  Cheese 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.

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