Grilled Steak with Havarti Fondue

Chris and I love the Melting Pot. Like love, love it. Since it's not the kind of restaurant you can just pick up and go to, we try to space out our attendance to a couple times per year. We also join an NFL pool during football season, and we both vow that if either of us comes in first place, we'll treat the other person to a full course at the Melting Pot with our winnings. That includes the cheese fondue, salad, main course and chocolate fondue. Talk about a fondue feast! 

Since I'm a big fan of both fondue and Chef Michael Symon, I knew as soon as I saw this recipe that I wanted to give it a try. Havarti is one of my favorite types of cheese, too, so this was definitely a no-brainer. Chris grilled the steak to perfection and was amazing by itself, but dipped into the fondue took it to a whole other level. It was creamy and cheesy with a little kick from the horseradish. I'm sure you could dip bread or vegetables in it as well if you want to go that route. Enjoy!

Yummy, yummy fondue.

Printable Recipe

Ingredients

• 1/2 tablespoon olive oil
• 1 shallot, minced (about 1 tbsp.)
• 1/2 garlic clove, smashed and minced
• Kosher salt and cracked black pepper
• 1/2 tbsp. white vinegar
• 1/2 tbsp. water
• 2 cups heavy cream
• 1 cup (about 4 ounces) Havarti cheese, grated
• 1/4 cup bottled horseradish, drained well
• 2 tbsp. chives, sliced 
• 2 1-pound (16-ounce) rib-eye beef steaks

Prepare outdoor grill for cooking, if using. Heat medium saucepan over low heat; add olive oil, shallots and garlic with pinch of salt; sauté over low heat for 2 minutes, until shallots and garlic are aromatic and translucent. Add vinegar and water; reduce by half. Add cream; reduce by half (be patient, this takes some time).

Check seasoning; add salt and pepper if needed. Remove pan from heat and whisk in Havarti cheese, horseradish and chives. Keep fondue warm.

Season steaks liberally with salt and pepper and grill to your liking. Pour fondue into fondue pot over heat. Cut steaks into bite-sized pieces and dip!

Source: Adapted from Chef Michael Symon