Bring the cozy apres-ski lodge into your home with this delicious combination of steak, pesto, fondue and beer.
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.
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