LarryR Posted May 22, 2010 Report Share Posted May 22, 2010 -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. Quote Link to comment Share on other sites More sharing options...
mguerra Posted May 23, 2010 Report Share Posted May 23, 2010 KK wins Hmm, that sounds a lot tastier than a San Antonio Riverwalk restaurant steak!!! Quote Link to comment Share on other sites More sharing options...
