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

Red Wine Marinated Flank Steak Filled with Prosciutto, Fontina and Basil with Cabernet-Shallot Reduction
16 Ingredients
  • 4 shallots, coarsely chopped
  • 1 cup dry red wine, such as Cabernet
  • 1/4 cup olive oil
  • 2 pounds flank steak, butterflied
  • 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
  • 2 teaspoons olive oil
  • 3 shallots, finely chopped
  • 1 bottle Cabernet wine
  • 1 teaspoon black peppercorns
  • Salt
  • 1 tablespoon honey
Nutrition
705
35% daily value
6 servings
                                       
                                            gluten-​free
     

Fat

56% 37

Saturated

58% 12

Trans

- 0

Monounsaturated

- 19

Polyunsaturated

- 3

Carbs

7% 20

Carbs (net)

- 18

Fiber

11% 3

Sugars

- 10

Sugars, added

- 3

Protein

88% 44

Cholesterol

46% 138

Sodium

43% 1031

Calcium

20% 196

Magnesium

18% 77

Potassium

22% 1039

Iron

24% 4

Zinc

68% 7

Phosphorus

71% 496

Vitamin A

6% 53

Vitamin C

6% 6

Thiamin (B1)

21% 0

Riboflavin (B2)

22% 0

Niacin (B3)

72% 12

Vitamin B6

99% 1

Folate equivalent (total)

12% 46

Folate (food)

- 46

Folic acid

- 0

Vitamin B12

94% 2

Vitamin D

116% 17

Vitamin E

20% 3

Vitamin K

17% 21

Sugar alcohols

- 0

Water

- 320
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