Cabernet Marinated Flank Steak Filled with Prosciutto, Fontina and Basil with Cabernet-Shallot Reduction Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			4 shallots, coarsely chopped 1 cup dry red wine, such as Cabernet 1/4 cup olive oil 2 pounds flank steak, butterfiled Salt and pepper 1/4-pound thinly sliced prosciutto 1/4-pound thinly sliced fontina cheese 14 fresh basil leaves Olive oil Cabernet-Shallot Reduction: 2 teaspoons olive oil 3 shallots, finely chopped 1 bottle Cabernet wine 1 teaspoon black peppercorns Salt 1 tablespoon honey
			CABERNET-SHALLOT REDUCTION SAUCE: - 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. FOR THE STEAK: 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, overnight is best. Heat grill to high. Remove the steak from the marinade. Lay on a flat surface, open the butterfliled steak, and season with salt and pepper. Cover the one side surface with the prosciutto slices, then top with the cheese and a layer of basil leaves. Fold steak closed and secure edges with long or metal toothpicls to help keep it closed during turning on BBQ, then season with salt and pepper. Grill the steak over high heat until browned all over, 8 to 10 minutes. Turn the steak 3-4 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 125 degrees F for medium-rare. Remove from the grill and let rest 5 minutes before slicing. Slice against the grain into 1 inch thick slices and place cut side down on plate, place aa few basil leave on top then drizzle with the Cabernet-Shallot Reduction.