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BEEF - FLANK - Steak and Fondue Sandwich
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| The Chew Mario Batali 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 | Nutmeg |
| Pinch | 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.
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