Red Wine Marinated Flank Steak Filled with Prosciutto, Fontina and Basil with Cabernet-Shallot Reduction
steak, wine, prosciutto, shallots, basil
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 for Red Wine Marinated Flank Steak Filled with Prosciutto, Fontina and Basil with Cabernet-Shallot Reduction Recipe
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. 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.
Read the full directions on Food Network
|
Servings
4 to 6 servings
Tags
More recipes
-
My Amish Friend's Caramel Corn
peanuts, brown sugar, margarine, corn syrup, popco...
-
Pocket Pies
sugar, butter, flour, vinegar, milk, brown sugar, ...
-
Bread and Butter Pickles
cucumbers, ice, vinegar, sugar, onions, mustard, t...
-
Raspberry Lemon Muffins
flour, sugar, raspberries, yogurt, egg, lemon juic...
-
Cream Cheese Delight
dough, cream cheese, sugar, butter, vanilla, cinna...
-
Sticky Wings
chicken wings, honey, onion, oyster sauce, chili s...
-
Italian-Style Baked Beans
beans, tomato, beer, onions, pancetta, vinegar, mo...
-
Cream Cheese Bars I
sugar, cake, cream cheese, butter, eggs, egg
-
Easy Chocolate Chip Pound Cake
cake, sour cream, eggs, chocolate chips, pudding, ...
-
Roasted, Smashed and Loaded Potatoes
potatoes, sour cream, parmigiano, scallions
-
Flan Mexicano (Mexican Flan)
milk, cream, sugar, eggs, orange juice, egg yolks,...
-
Strawberry Jam
strawberries, sugar, lemon juice
-
Egg-Free Dairy-Free Nut-Free Cake
flour, sugar, chocolate chips, cocoa powder, vineg...
-
Plum Cake "Tatin"
plums, sugar, flour, eggs, butter, sour cream, lem...
-
English Sticky Toffee Pudding
cream, sugar, brown sugar, flour, butter, dates, e...
-
My Mama Iuliucci's "Don't Skip a Step" Spaghetti Sauce
tomatoes, tomato, onions, spareribs, cheese, sugar...
-
Dump Cake III
filling, sugar, flour, walnuts, butter, eggs, crea...
-
Real Sopapillas
flour, baking powder
-
Quick Quiche
bacon, milk, eggs, cheese, flour, onion, butter
-
Pot Roast Carbonnade
beef, beer, carrots, bacon, onions, prunes, flour,...
|