Classic Fondue Flank Steak

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Nov. 09, 2010

Ingredients

Salad oil 1/2 Cup (8 tbs)
Dry red wine 1/2 Cup (8 tbs)
Catsup 2 Tablespoon
Molasses 2 Tablespoon
Candied ginger 2 Tablespoon , finely snipped
Garlic 1 Clove (5 gm) , minced
Curry powder 1/2 Teaspoon
Flank steak 1 Pound , bias

Directions

Combine first 7 ingredients, 1/2 teaspoon salt, and 1/2 teaspoon pepper; pour over meat.

Cover; marinate 2 hours at room temperature..

Drain well; pat dry with paper toweling.

Thread meat on bamboo skewers in accordion fashion.

Pour salad oil into fondue cooker to no more than 1/2 capacity or to depth of 2 inches.

Heat over range to 425°.

Add 1 teaspoon salt.

Transfer cooker to fondue burner.

Have skewered meat strips at room temperature on serving plate.

Fry in hot oil for 1 to 2 minutes or till desired doneness.

Recipe Summary

Cook Time: 15 Minutes
Ready In: 15 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 2025Calories from Fat 1232

 % Daily Value*

Total Fat 136 g209.2%

Saturated Fat 15 g75%

Trans Fat 0 g

Cholesterol

Sodium 1032 mg43%

Total Carbohydrates 67 g22.3%

Dietary Fiber 1 g4%

Sugars 46 g

Protein 93 g186%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet