2 pounds flat iron steak
2 tsp. salt
2 tsp. pepper
7 oz. gruyere cheese
7 oz. smoked gouda
1/2 pound monterey jack cheese
1/4 cup flour
1 cup dry white wine
1 Tbsp. butter
2 cups chopped raw cauliflower (Any raw vegetables are great!)
2 cups cherry tomatoes
1 loaf of french bread, cut into 1 inch cubes
Prepare flat iron steak by sprinkling both sides with salt and pepper. Heat BBQ grill to medium high and grill steak for 6-8 minutes per side depending on taste.
While steak is grilling, chop all three cheeses into 1/2 inch cubes. Place flour in a medium mixing bowl. Add cheeses and toss to coat cheese with flour.
In a large saucepan, bring white wine just to a boil over medium high heat. Add butter and stir to combine. Reduce heat to medium and add cheese 1/2 cup at a time, stirring frequently after each addition to melt cheese. (Chef's Note: Be sure to shake off excess flour when placing cheese into wine. Each cube should have just a light dusting.)When all cheese is melted and fondue is creamy, transfer mixture to fondue pot heated with a tealight candle.
Remove steak from BBQ and let rest for 5 minutes before slicing. Slice steak into pieces 1/4 inch thick and 1 inch long. Serve fondue with chopped raw cauliflower, cherry tomatoes, cubes of french bread and strips of flat iron steak.