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home > recipes > meat > steak fondue
from US 3 lbs. rib eye or New York strip steak, cut in chunks 1/2 c. Worcestershire sauce 1 tsp. garlic juice (or 3 cloves garlic, crushed) 1/4 c. black coffee 2 tsp. paprika 1 tsp. lemon juice Can be an appetizer or even a main course: Place steak chunks in large plastic container or zipper bag. Combine remaining ingredients and pour over steak, mixing well. Refrigerate for 4-6 hours. Heat vegetable or peanut oil to 350. Drain steak chunks well and discard marinade. Secure steak chunks, a few at a time, on metal skewers or meat forks and dip in hot oil until desired doneness is reached. Drain cooked bites briefly on a rack over paper towels. Serve with your choice of dipping sauces such as horseradish sauce. Serves: many, serve with roasted potatoes

Steak Fondue


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keyword: steak
keyword: fondue
ethnicity: french
recipes for meat
recipes by butterflydog
Email Address:
(posted February 27, 2013)

from US

3 lbs.
rib eye or New York strip steak, cut in chunks
1/2 c.
Worcestershire sauce
1 tsp.
garlic juice (or 3 cloves garlic, crushed)
1/4 c. black
coffee
2 tsp.
paprika
1 tsp.
lemon juice

Can be an
appetizer or even a main course:
Place steak chunks in large plastic container or zipper bag.
Combine remaining ingredients and pour over steak, mixing well. Refrigerate for 4-6 hours.

Heat vegetable or
peanut oil to 350.

Drain steak chunks well and discard marinade. Secure steak chunks, a few at a time, on metal skewers or meat forks and dip in hot oil until desired doneness is reached. Drain cooked bites briefly on a rack over paper towels.

Serve with your choice of dipping sauces such as
horseradish sauce.

Serves: many, serve with roasted potatoes



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