LarryR Posted May 22, 2010 Report 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.
mguerra Posted May 23, 2010 Report Posted May 23, 2010 KK wins Hmm, that sounds a lot tastier than a San Antonio Riverwalk restaurant steak!!!
