Red Wine-Marinated Flank Steak Filled with Prosciutto, Fontina and Basil
4 shallots, coarsely chopped
1 cup dry red wine
1/4 cup plus 2 Tbsp olive oil
1 (2lb) flank steak, butterflied (For the two of us we got 1.25 lb and having leftovers)
Kosher salt & freshly ground pepper
4 oz thinly sliced prosciutto
4 oz thinly sliced fontina cheese (fontina is pricey so you can substitute another nutty cheese)
14 fresh basil leaves
1.Whisk together the shallots, wine and 1/4 cup olive oil in large baking dish. Add steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight.
2. Heat your grill to high
3. Remove the steak from marinade and blot with paper towels. Lay on flat surface, cut side up and season with salt & pepper. Cover surface with prosciutto slices, then top with cheese and layer of basil leaves. Starting with long sides, tightly roll up the steak around the filling. Using kitchen string, tie the roll in 4 or 5 places.
4. Brush outside of steak with 2 Tbsp olive oil and season with salt & pepper. Grill over high heat browning on all sides (8to10minutes). Move meat to cooler part of grill away from direct heat and grill for 15 to 20 minutes or until instant read therm. reads 120-125degrees for med-rare.
5. Transfer steak to platter, tent loosely with foil and let rest for 5 minutes. Slice against grain into 1/2 in. thick slices.
(there was a Cabernet-Shallot Reduction but I don't think it really added anything)