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LarryR

Red Wine Marinated Flank Steak Filled with Prosciutto-

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-Fontina and Basil with Cabernet-Shallot Reduction

This is a great recipe. I'm a big fan of everything that goes into this dish. Need to do it on the KK now, of course it will be even better! Trust me, this one's a WINNER!

Recipe by Bobby Flay taken from the Food Network site. Original can be found HERE. There's a video of Bobby preparing this dish also taken from his Boy Meets Grill series.

Ingredients

* 4 shallots, coarsely chopped

* 1 cup dry red wine, such as Cabernet

* 1/4 cup olive oil

* 2 pounds flank steak, butterfiled

* Salt and pepper

* 1/4-pound thinly sliced prosciutto

* 1/4-pound thinly sliced fontina cheese

* 14 fresh basil leaves

* Olive oil

* Cabernet-Shallot Reduction, recipe follows

Directions

Whisk together shallots, wine and olive oil in a large baking dish. Add the steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight.

Heat grill to high.

Remove the steak from the marinade and blot with paper towels. Lay on a flat surface, cut side up, and season with salt and pepper. Cover the surface with the prosciutto slices, then top with the cheese and a layer of basil leaves. Starting with the side facing you, tightly roll up the steak around the filling. Using kitchen string, tie the roll in 4 or 5 places.

Brush the outside of the steak with oil and season with salt and pepper. Grill the steak over high heat until browned all over, 8 to 10 minutes. Turn the steak 4 times as it cooks. Move the meat away from the direct heat and grill for 15 to 20 minutes, or until an instant-read thermometer registers 125 degrees F for medium-rare. Remove from the grill and let rest 5 minutes before slicing. Slice against the grain into 1/2-inch thick slices and drizzle with the Cabernet-Shallot Reduction.

Cabernet-Shallot Reduction:

2 teaspoons olive oil

3 shallots, finely chopped

1 bottle Cabernet wine

1 teaspoon black peppercorns

Salt

1 tablespoon honey

Heat oil in a large saucepan on the grates of the grill over high heat. Add the shallots and cook until soft. Add the wine and peppercorns, bring to a boil and cook until thickened and reduced to 1 cup. Strain the mixture into a bowl and season with salt, to taste, and honey.

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