Flank Steak Roulade

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

Ingredients

  • Butchers twine  ·  2 feet 
  • [r] Basil, chopped for garnish  ·   
  • [r] Salt  ·  ½  teaspoon 
  • [r] Honey  ·  1 tablespoon 
  • [r] Fresh thyme, finely chopped  ·  1 tablespoon 
  • [r] Black pepper  ·  ½  teaspoon 
  • [r] Red wine,Merlot or Cabernet  ·  2 cups 
  • [r] Balsamic vinegar  ·  2 tablespoons 
  • [r] Shallots, finely chopped  ·  3 
  • [r] Olive oil  ·  2 teaspoons 
  • Shallots, coarsely chopped  ·  4 
  • bunch Basil, fresh with stems removed  ·  1 
  • Fontina cheese, thinly sliced  ·  ¼ pound 
  • Prosciutto, thinly sliced  ·  ¼ pound 
  • Olive oil  ·  ½ cup 
  • Kosher salt  ·  ½ teaspoon 
  • Flank steak  ·  2 pounds 
  • Black Pepper  ·  ¼ teaspoon 
  • Red wine, such as Merlot or Cabernet  ·  1 cup 

Instructions

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

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