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

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

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (68)

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Average Rating:

Total Reviews: 68

Showing 41-50 of 68

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  • on June 29, 2008

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    I have a recipe similar to this. I stuff it with provalone cheese, italian salami, red onion. My family loves it. I am going to try your marinade on mine. It might be a new family favorite.

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  • on June 28, 2008

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    So much flavor and I love the different textures.

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  • on June 28, 2008

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    We enjoyed this delicious meal the other night. And...the leftovers taste just as good!

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  • on May 28, 2008

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    Excellent Recipe, tasted phenomenal. Was a little too much on the rare side for some family members, but that can be rectified by leaving on the grill for another minute or two. Wasn't able to marinate for more than 2 hours, but all the flavors still came together!

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  • on March 23, 2008

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    Did not care for this at all. The wine was very strong and took the flavor away from the rest of the ingredients. A friend marinated this in Italian Dressing rather then the wine and said it was wonderful.

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  • on March 21, 2008

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    We served this to company, and it was horrible! The cabernet reduction was very strong, and almost bitter. The basil, strong flavors of the prosciutto and Fontina cheese, together with the very strong red wine marinade just didn't work together. We were very disappointed. This is the first time we've tried a Bobby Flay recipe that we didn't enjoy at all....an overall disaster.

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  • on March 13, 2008

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    We really enjoyed this one, especially for a weeknight meal. Not having a bottle of Cabernet, we used Pinot Noir, and also marninated the flank steak in it. A little sweeter than expected because of that change, but well worth it.

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  • on March 11, 2008

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    Didn't knock my socks off. It was nice, tasted good, but not outstanding. I bought my meat at the local grocery store, and asked the butcher to butterfly it. Nice and easy :
    In addition to the stuffing Bobby used, I spread a thin layer of roasted garlic cloves because I could tell I would need more flavor.
    Also,Instead of the reduction Bobby used, because of the other replies; I used Stonewall Kitchens Vidalia Onion and fig sauce(yummy on everything!.
    Nice dinner in the end, and worth the effort.

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  • on March 11, 2008

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    Easy to prepare. Grilled the Flat Flank steak, easier for me. Used 1/2 bottle of wine for reduction and it was just the right amount. Just something different. I still prefer Soysauce, pepper and garlic as a marinade overnight, grill, cut into strips and top with crumbled blue cheese.

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  • on March 11, 2008

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    I consider myself a pretty decent cook but this was much more difficult to prepare/cut than it looked on TV! I followed the directions and had a hard time making the pocket even with a fillet knife. It was also hard to flip on the grill without everything coming out. Not to mention, slicing the finished meat! It was much more bland that I hoped, even after marinating for 6 hours! Needs garlic and other herbs. Not a keeper here...I agree with the others about the reduction being a waste of good wine, save yourself the trouble and pour it into a glass!

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