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

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First i must admit that I really only like tender steak so i wont be making this again. It had great flavor that i will try to mimic in other dishes so I'm very glad i made this. In my opinion, tougher steaks must be sliced thinly and you cant do that to this entree as you will ruin the beautiful presentation of it.
Second i made it like Bobby did on the video (not rolled.
Tip for those about to make it: 2 tbs of honey MAY be too much for your reduction. TASTE IT.
Lastly, i served it to 4 people. 2 ate it all and had seconds. But, my husband had 2 bites and i left some on the plate due to toughness. It's the cut of meat that was the problem and not the cooking method. so if you dont mind chewing quite abit and then using floss, you will love this recipe.
Gonna try the stuffing with chicken soon and ask my butcher about other options with beef.

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This was wonderful! Perfect for a special occasion.

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Usually I will try a recipe and then alter it somewhat to fit our taste. This was fabulous as is!! Super easy and cooks evenly since it wasn't a flank recipe where you had to roll it. Definitely would recommend this one! Oh, I opened a bottle of wine and used what I needed for marinate and just used the rest for the reduction instead of opening another bottle. And there was still plenty of reduction, which was tasty as well!

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I don't usually cook with red wine but the marinade was intense. I subbed pesto sauce for the fresh basil. The fontina/prosciutto/pesto combo was bursting with flavor and went very well with the flank steak. The shallot reduction sauce just put everything over the top. Easy to make and the family loved it. It's grilling season folks!

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The flavors are great together. I loved it, however I got mixed reviews from the family

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Yummy Yummy Yummy!!!! I have made this on a panini press and just in the oven and it still is delicious.

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I have tried several recipes from Food Network, and this is by far our favorite. We do not have a bbq, so I used the broiler to cook the meat. I put the broiler on high, and had the meat in there for around 10-12 min on each side. I added 1 can of beef broth to both the marinade and the Cabernet-Shallot Reduction. I also minced one shallot, and three garlic cloves and added that in the Cabernet-Shallot Reduction along with dried minced garlic, and I did not drain it. This added an awesome addition to the sauce. The meat came out insanely moist. I added some of the meat juice from the pan into the reduction sauce. Paired the steak with a baked potato, and it was one amazing dish. We marinaded the meat for only two hours and it was still amazing. You have to try this dish. It is fun to make and simple and you will love the outcome! Thanks Bobby!

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I didn't read where I had to let the steak marinade, so when I got home after work and grocery shopping, I improvised. Seasoned steak with salt and pepper, stuffed, tied, seasoned outside and rubbed with oil, then placed in oven. I didn't grill. I made the reduction, and basted the steak for the last 5 minutes only. Everyone loved it! It was a hit.

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great easy dish - prosciutto and cheese add great flavor to an average cut of meat. Added beef broth to the sauce and a little flour and finished with butter for the sauce..

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IServed this the other night to friends and it was a big hit. Used a 3 lb. flank steak, marinated for 21 hours. Used basil pesto in the stuffing rather than the leaves and it was great. IMade the wine sauce ahead of time and wasn't crazy about it, so I added a can of beef broth and reduced it a bit and swirled in some unsalted butter at the end - perfect!