Ball Tip Steak with Pesto and Blue Cheese Fondue
Serves 4
Beef:
- 2 lbs Ball Tip Steak, cut into pieces
Pesto:
- 2 bunches basil
- ½ cup olive oil
- ½ cup parmesan, grated
- ¼ cup toasted pinenuts
- 3 garlic cloves
- 6 oz of Snow Cap
- Salt and Pepper to taste
1 loaf French bread
Fondue:
- ½ lbs Blue cheese crumbles
- 1 cup heavy cream
- 6 oz Pyramid Hefeweizen
- 1/8 cup flour
- 1/8 cup chopped garlic
- 1/8 cup olive oil
- Salt to taste
Pesto
Combine all ingredients for pesto except the olive oil into a food processor. Blend on high speed while slowly adding the olive oil. Set aside. Trim ball tip of silver skin and excess fat and cut into small pieces. Marinate beef in the pesto marinade for at least 4 hours or up to 24 hours. Grill steak pieces over high heat 4 minutes per side or until desired doneness. Serve with Blue Cheese Fondue.
Blue Cheese Fondue
In a large pot on low heat, add the oil and sauté garlic for 2 minutes. Add the flour to make a roux stirring frequently. Add the heavy cream and increase the heat to high. When it begins to boil, turn heat down to a simmer. Add the salt, cheese, and the beer. Whisk all ingredients together until fully incorporated. Slice French bread and serve with the fondue and the Pesto Marinated Ball Tip steak.
