Brie Steak Recipes

STEAK SANDWICH WITH CARAMELIZED ONIONS AND BRIE

Steps:

• Preheat the oven to 350 degrees F. Remove steak from the refrigerator and place on a plate. Season liberally with salt and pepper on both sides. Let come to room temperature while you caramelize the onions.
• Prepare the Dijon onions: Heat 1 tablespoon olive oil in a large sautee pan over medium high. Add the sliced red onions and 1/4 teaspoon kosher salt. Cook until the onions begin to soften and brown, 5-8 minutes. Reduce heat to low and let cook, stirring occasionally, until the onions are very soft and caramelized, about 15 additional minutes. Remove from heat and stir in the Dijon to evenly coat. Remove the onions to a plate or bowl, then gently wipe the skillet clean with a paper towel.
• Heat the remaining 1 1/2 tablespoons olive oil in the skillet over medium high. Once the oil is very hot and almost smoking, add the seasoned steaks. Do not crowd them-if your skillet is not large enough to easily accommodate both, cook them in batches. Sear the steaks for 1 minute on each side, then reduce the heat to low and cook the steak for about 6-8 minutes, turning once, until rare and a thermometer inserted in the center reaches 125 degrees F. Transfer to a plate and cover with foil. Let rest for 10 minutes, then slice into strips.
• Spread the melted butter onto the bottom of a 9x13-inch baking dish, using just enough to coat the pan. Lay the bottom of the buns in a single layer in the baking dish, then top with the arugula, steak slices, Brie, and the caramelized onions. Spread the inside of the top buns with about 2 teaspoons jam, then lay the buns on top to complete the sandwiches. Brush the bun tops with the remaining melted butter, then cover the pan with foil. Bake for 15 minutes, just until the cheese has melted. Transfer to a serving plate and enjoy warm.

FLANK STEAK WITH BRIE FONDUE

Steps:

• In a small bowl, whisk together the vinegar, oil, Worcestershire, thyme, parsley, garlic, lemon juice, and salt and pepper. Put the flank steak in a wide shallow dish and coat with the marinade. Refrigerate for 45 minutes to 1 hour.
• Preheat a grill on high.
• Remove the outer skin (rind) of the brie and dice it into 1/2-inch cubes. Add them to a small bowl and toss them with the cornstarch. In a medium saucepan over high heat, add the wine and bring to a boil. Add the brie and stir until the cheese has melted. Once melted, reduce the heat to medium-low and stir in the thyme, garlic, nutmeg, salt and pepper, to taste. Cook for 5 to 6 minutes. Remove the fondue from the heat and transfer it to a fondue pot to keep warm.
• Remove the steak from the marinade, straining the excess marinade and put it in the middle of the preheated grill. Cook until desired temperature is reached, about 9 to 10 minutes per side. Remove from the grill to a cutting board and let rest for 5 to 10 minutes.
• Slice it on the bias and arrange them on a serving platter. Drizzle with fondue sauce or serve it on the side in a fondue pot.

STEAK AND BRIE BITES

Steps:

• Briefly toast the crostini crackers on each side in hot olive oil in a skillet until glistening and crisp. Remove and set aside.
• Preheat a cast-iron skillet over medium-high heat.
• Sprinkle the steak with salt and pepper, then rub with the mustard. Add the butter and 2 tablespoons olive oil to the skillet. Once the butter is melted, sear the steak until cooked to your preference, 3 to 5 minutes per side for medium rare. Allow to cool completely, then wrap in plastic wrap and chill. (This can happen anytime before.)
• When ready to build the crostini, thinly slice the steak against the grain. Press a wedge of Brie on each crostini. Top with the sliced steak, peppers, parsley and shaved Parmesan.