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Marinated Beef Fondue


1-2 pounds beef sirloin, cut into 1-inch cubes

2 tablespoons beef stock or red wine

2 tablespoons balsamic vinegar

1 tablespoon Worcestershire sauce

¼ cup olive oil

½ teaspoon onion powder

½ teaspoon garlic powdered

1 teaspoon Montreal Steak Seasoning

½ teaspoon dried thyme

½ teaspoon dried oregano

2 bay leaves

Black pepper to taste


  1. Trim most of the visible fat from the meat and cut into 1-inch cubes.
  2. Stir together the beef stock (or red wine), balsamic vinegar, Worcestershire sauce, olive oil, onion powder, garlic powder, steak seasoning, dried thyme, dried oregano, and black pepper. Add bay leaves. Put meat cubes into the smallest Ziploc bag (or plastic container with a snap-tight lid) that will fit all the meat, then pour in the marinade. Marinate meat at least 4−6 hours in the refrigerator.
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