Red Wine Marinated Flank Steak Filled with Prosciutto, Fontina and Basil with Cabernet-Shallot Reduction

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this ia great almost ate the whole thing myself

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This is excellent! I have made this many times and it is a sinch to make and you can change things up. I have used smoked mozzerella, and hot capicola salami. I have added sundried tomatoes, etc. You get the idea--just dont skip the fresh basil. Fresh basil is one of the greatest things on Earth and so good in this recipe. This is perfect if you are looking for something other than burgers or dogs on the grill. Yummy!

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Everybody loved it! Used havarti instead of fontina though. Folded the steak over like the video instead of rolling it and worked great.

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I also did not roll it. It worked out just fine. This was tasty enough to make again; but nothing I would rush to do. It was fine.

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I have made this several times and it's terrific each time!
It's quick to assemble and cook.
You can request your butcher to butterfly the steak for you.

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The taste is on point but I'm not sure if I'll make this again, or maybe I'll morph it into a sandwich recipe. I liked the flavors, but it is not that easy to butterfly a flank steak - and I'm pretty darn good at kitchen stuff! Also, the cooking time was off. I used the fold method of preparation, not the rolled method, and the meat was barely cooked after the recommended time. But picture this: the marinated steak, sliced, on a sub roll, with fontina melted over it, and topped with either fresh or crispy prosciutto! All the flavor - and a lot easier to prepare!

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Wonderful!!! I made this the way Bobby made it on his show, not according to the recipe. I'm glad I did, because I think it would have been an unnecessary step to roll it up. It was soooo delicious! We will be making this again, and probably for company. It would make a great dish to serve to guests. Although it didn't need a sauce, the sauce was spectacular with the meat! Wouldn't change a thing in this recipe. I served it with herb and butter potato packets on the grill - a perfect accompaniment. Thanks Bobby, I can always trust your recipes!

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Holy wow this was good! The saltiness of the cheese & prosciutto balanced perfectly with the flavors from the basil and the tender savoriness of the flank steak.

My only beef (ha was that butterflying a steak is no easy task. Albeit, it was my first time butterflying a steak (or any cut of meat for that matter, but I don't think I did it quite right. Also, you need grill it off of the direct heat for *at least* 15 minutes after grilling it over high heat. We panicked and took it off after 10 because the thermometer was reading at 130. I'm guessing a lot of temperature read was the ambient temperature from the grill, because the steak was barely rare on the inside.

Also, the wine reduction, while delicious, wasn't as great as a demi-glace or something that would involve the juices from the actual meat.

We will absolutely make this recipe again, and soon.

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Turned out great! I didnt roll the steak as described in the text and chose to lay it flat on the grill as shown in the video. The cheese didnt hold up quite as well as I would have liked but over all very tastey meal. It went great with a baked potato.

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Just a note: to the first reviewer, not sure if you sliced against the grain of the flank steak? If you don't it will be tough and stringy! Flank steak is a very tasty cut of meat if cut right. This recipe is a nice blend of flavors...very nice! Good job Bobby!