Red wine marinated flank steak filled with prosciutto, Fontina and basil with Cabernet-shallot reduction

  • Preparation Time20 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy
4 shallots, coarsely chopped
240ml dry red wine, such as Cabernet
60ml olive oil
900g flank steak, butterflied
Salt and pepper
120g thinly sliced prosciutto
120g thinly sliced fontina cheese
14 fresh basil leaves
Olive oil
Cabernet-Shallot Reduction, recipe follows
For Cabernet-shallot reduction
2 tsp olive oil
1) Whisk together shallots, wine and olive oil in a large baking dish. Add the steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight.

2) Heat grill to high.

3) Remove the steak from the marinade and blot with paper towels. Lay on a flat surface, cut side up, and season with salt and pepper. Cover the surface with the prosciutto slices, then top with the cheese and a layer of basil leaves. Starting with the side facing you, tightly roll up the steak around the filling. Using kitchen string, tie the roll in 4 or 5 places.

4) Brush the outside of the steak with oil and season with salt and pepper. Grill the steak over high heat until browned all over, 8 to 10 minutes. Turn the steak 4 times as it cooks. Move the meat away from the direct heat and grill for 15 to 20 minutes, or until an instant-read thermometer registers 60C for medium-rare. Remove from the grill and let rest 5 minutes before slicing. Slice against the grain into 1.5cm thick slices and drizzle with the Cabernet-Shallot Reduction.

5) For the Cabernet-shallot reduction: Heat oil in a large saucepan on the grates of the grill over high heat. Add the shallots and cook until soft. Add the wine and peppercorns, bring to a boil and cook until thickened and reduced to 1 cup. Strain the mixture into a bowl and season with salt, to taste, and honey.

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