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Ingredients

• 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, recipe follows

Description

Food Network Invites You To Try This Red Wine Marinated Flank Steak Filled With Prosciutto, Fontina And Basil With Cabernet-Shallot Reduction Recipe From Bobby Flay.

Food Network