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

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Ingredients

  • 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
  • 3 shallots, finely chopped
  • 1 bottle Cabernet wine
  • 1 tsp black peppercorns
  • Salt
  • 1 tbsp honey

Use imperial measurements

Method

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

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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