Hope everyone had a great Memorial Day! This weekend I grilled a flank steak but stuffed it after I butterfiled it. Now most of you that regulars know that I love to make a sauce so to make this meal complete, and to match the prosciutto plus basil, a Cabernet sauce was needed. This isn’t a weekday meal, but definitely one that is great for the weekend.
Flank Steak Filled with Prosciutto, Basil and Fontina with Cabernet Sauce
1.5 lbs flank steak, butterflied
7 shallots, sliced
1 bottle Cabernet wine plus 1 cup (the rest for you while you cook)
1/4 cup olive oil
1/4 lb thinly sliced prosciutto
1/4 lb thinly sliced fontina cheese
handful fresh basil leaves
1 tablespoon honey
gray salt and black pepper
In a bowl whisk together 4 shallots, 1 cup Cabernet and olive oil.
Place the steak in a freezer bag and pour in the marinade. Refrigerate for at least 6 hours or overnight.
Heat one tablespoon olive oil in a large sauce pan. Add the shallots and cook for 10 minutes, or until they are soft.
Add the wine and black pepper, bring to a boil.
Reduce the heat to low and simmer until the sauce has reduced to about a cup and a half. Strain the mixture into a bowl and season with honey and salt.
Let rest and time to make the steak. Preheat the grill on high.
Remove the steak from the marinade and season with salt and pepper.
Cover the steak with the prosciutto.
Cover half with the cheese but leave room on the bottom edge.
Finally layer the basil leaves on top.
Starting with the side closest to you, tightly roll up the steak.
Using kitchen string, tie the roll in 5 places. Brush the outside of the steak with olive oil and season with salt and pepper.
Place the steak on the grill and brown on all sides. I cooked mine 4 mintes per side.
Move the steak away from the direct heat and grill for 15 minutes or until thermometer is 120.
Remove the steak from the grill and let rest for 5 minutes. Time to plate.
Slice and drizzle with the Cabernet sauce.