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

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I love Bobby Flay recipes and this one does not disappoint. I made few changes. Using an 1 1/2 bottles of good red wine for a steak recipe kills me so I marinated the steak in Italian dressing for a couple of hours, pan seared the steak on all sides and then put the entire pan in a 400 degree oven for 20 minutes(internal temp 130-med rare-med.

For the reduction, I made a few changes; I used 2 cups of good red wine, 2 cups of beef broth, garlic and a splash of worcestershire sauce.

I've made this 4 or 5 times since November...everyone loves it.

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I saw this on a cooking show on a jetBlue flight from Boston to Charlotte, NC, and I decided to look up the recipe online and cook it for my sister and brother-in-law when I arrived at their house. I've never cooked anything from a cooking show before...I don't think I've ever even cooked a steak on my own in my life.

I got a 1.77 lb flank steak from the local Harris Teeter, butterflied it, and marinated it as instructed (although it was already 6pm, so I only marinated it for 2 hours. I drank some Cabernet, a la Bobby Flay, used 1 cup in the marinade and used the rest for the reduction sauce.

We didn't have a grill, so I used the broil setting on the electric oven. After stuffing the steak with the prosciutto, fontina, and basil, I put the steak on a cookie sheet (flat, not rolled, like on the tv show and broiled it for five minutes on each side, then for an additional 2.5 minutes and it was done; a total of about 13 minutes on the broil setting.

It turned out perfectly. The steak was tender, and the prosciutto, fontina and basil added wonderful flavor. The reduction sauce added a nice winey sweetness to the dish. I served it with green beans and french bread to soak up the extra sauce. The 1.77 lb steak served three people but could easily serve 4-5 if you serve with additional side dishes.

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I haven't had flank steak since I lived at home--had to improvise as I didn't have fresh basil but it turned out perfect. What made it even better was the fact that this piece of meat was in the 50% off section of the meat dept. I will be trying this one again soon with or without the discount on the meat! I've always loved cooking but with the popularity of Food Network I'm always trying new recipes from all the Chefs. It's a tossup which one of us watches the Food Network more--my husband or me!! Thanks Food Network for opening up the cooking world to all of us--from the basics to the fancy foods!!

Barb
Deer Island, OR

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Very easy to overcook this recipe.

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The ingredients are all of my favorite things: beef, prosciutto, fontina, basil & red wine. However, I've concluded that I'm not fond of prosciutto with beef. The flavors do not mix well. The wine marinade and reduction were too overpowering and on the bitter side. I toyed with serving this for friends, and was so glad I didn't; I would have been horribly embarrassed. I chose not to roll the flank steak (I noticed that it was not rolled on TV alsoand tied it flat. I'm trying to figure out what I do with the leftovers....such a waste.

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Excellent flank steak recipe. Make sure to have the butcher BUTTERFLY your flank steak so as to avoid the "rare" steak that the previous reviewers complained of. The sauce is very SWEET, so use less honey if you desire. I did this on my GRILL PAN and seared on each side for 2 minutes, then put it in the oven @ 375 for 15 minutes, let it rest for 5, and it was perfect. Will do this recipe again.

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I loved the flavors of this recipe. However, I did make a couple of changes to make the dish for two people. Instead of a big flank steak, I bought very thin sliced top round steak (2 slices. I marinated it just like the recipe then cut each big slice in two and just put the filling between. They only took about two minutes on each side to cook and were wonderful.

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Fantastic (and easy recipe for flank steak; excellent way to impress dinner guests! Even cold left-overs (if there are any are great! I am keeping this on the top of my list for future dinners!

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I had the butcher butterfly the meat & followed all the directions. When we grilled it according to directions the parts of the steak rolled in the center were actually raw - so we cooked it longer with the lid down - still raw - so finally cut all the strings and cooked it flat. VERY disappointing. Won't make this again unless someone has a tip for cooking it at least to rare!

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So much flavor packed in this steak! Awesome recipe! --