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Ingredients

Flank Steak and Marinade:

• 1/4 cup white balsamic vinegar
• 1/4 cup grapeseed oil
• 2 tablespoons Worcestershire sauce
• 2 teaspoons minced fresh thyme leaves
• 2 teaspoons minced fresh parsley leaves
• 1 tablespoon minced garlic
• 1 lemon, juiced
• 1 1/4 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 1 to 3 pounds lean flank steak, fat removed

Fondue:

• 1/4 pound double-cream Brie, cold
• 2 tablespoons cornstarch
• 1 cup dry red wine
• 1 tablespoon minced fresh thyme leaves
• 1 teaspoon minced garlic
• 1 teaspoon ground nutmeg
• Salt and freshly ground black pepper

Description

Food Network Invites You To Try This Flank Steak With Brie Fondue Recipe From Robert Irvine.

Food Network