Roulade is a dish consisting of a slice of meat that is rolled around a filling and cooked. Actually this one is meat and cheese wrapped in meat! I haven't felt a craving this intense since . . well . . yesterday. Welcome to Flank Steak Roulade with Prosciutto, Fontina and Basil
Roulade is the French term for a thin slice of meat rolled around a filling such as mushrooms, cheese or a mixture of vegetables and cheese or meat. The rolled package is usually secured with string or a wooden pick. A roulade is browned before being baked or braised in wine or stock.
Whisk together shallots, wine and olive oil. Cover the steak with the wine marinade and refrigerate anywhere from 4 hours to overnight.
To make the Cabernet shallot reduction, heat the oil in a large saucepan over high heat. Add the shallots and cook until soft. Then add the balsamic vinegar and reduce. Add the wine and pepper, bring to a boil and cook until thickened and reduced to about 1 cup. Season with salt, thyme and honey to taste.
Heat grill to high. Remove the steak from the marinade and blot dry with paper towels. Lay on a flat surface and season with salt and pepper on both sides. Cover one side with two layers of prosciutto slices, then top with fontina cheese slices and a layer of basil leaves. Starting with the side facing you, tightly roll up the steak around the fillings. Using the butchers twine or kitchen string, tie the roulade in 4 or 5 places. Brush the outside of the steak with oil and season with salt and pepper.
Grill the steak over high heat until browned all over, about 8-10 minutes. Move the roulade away from direct heat and grill for an additional 15-20 minutes. Turn the steak as it cooks to desired temperature.
Remove the roulade from the grill and let rest for 5 minutes before slicing. Slice against the grain into ½ –inch thick slices and drizzle with Cabernet shallot reduction.
Serve with mashed potatoes or steamed vegetables and Williamson Wines Cabernet Sauvignon.
NOTE: [r] = Cabernet Shallot Reduction Ingredients