Red wine-marinated flank steak filled with prosciutto, Fontina, and basil from Bobby Flay's Grill It! by Bobby Flay and Stephanie Banyas and Sally Jackson

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Notes about this recipe

  • averythingcooks on June 30, 2022

    We have mixed feelings on this one. I thawed a 24 oz flank steak and because both end tapered significantly, I cut those off (used in a stir fry made on the previous night) leaving me with a 1 lb uniformly thick piece to butterfly. The roll itself came together easily and the marinade + filling both gave it good flavour but our struggle was cooking it throughout. When we sliced into what we were sure was "done" (yes - following his instructions and using a meat thermometer), the inner spiral of meat was VERY RARE (blue?)...far too red for us even though we like our flank steak pretty pink. We briefly microwaved the slices to a "better doneness" but as I was testing this as a potential dish for guests, we decided on no - too unpredictable (at least for us).

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