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

Ingredients

• 1 teaspoon peppercorns black
• 1 cup cooking wine dry red such as cabernet
• 2 pounds flank steak 
• 0.3 pound fontina thinly sliced
• 14  basil leaves fresh
• 1 tablespoon honey 
• 0.3 cup olive oil 
• 2 teaspoons olive oil 
• 6 servings olive oil 
• 0.3 pound pancetta thinly sliced
• 6 servings salt 
• 6 servings salt and pepper 
• 3  shallots finely chopped
• 4  shallots coarsely chopped
• 1 bottle cabernet wine 

Equipment

• bowl
• paper towels
• sauce pan
• whisk
• baking pan
• grill
• kitchen thermometer
• kitchen twine

Directions

1. Watch how to make this recipe.
2. Whisk together shallots, wine and olive oil in a large baking dish.
3. Add the steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight.
4. Heat grill to high.
5. Remove the steak from the marinade and blot with paper towels.
6. 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.
7. 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 125 degrees F for medium-rare.
8. Remove from the grill and let rest 5 minutes before slicing. Slice against the grain into 1/2-inch thick slices and drizzle with the Cabernet-Shallot Reduction.
9. Heat oil in a large saucepan on the grates of the grill over high heat.
10. Add the shallots and cook until soft.
11. 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.