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Red wine marinated flank steak filled with prosciutto, Fontina and basil with Cabernet-shallot reduction
FOOD NETWORK UK17Ingredients
20Minutes
730Calories
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Ingredients
US|METRIC
5 SERVINGS
- 4 shallots (coarsely chopped)
- 240 mL dry red wine (such as Cabernet)
- 60 mL olive oil
- 900 grams flank steak (butterflied)
- salt (and pepper)
- 120 grams prosciutto (thinly sliced)
- 120 grams fontina cheese (thinly sliced)
- 14 fresh basil leaves
- olive oil
- shallot (Cabernet-, Reduction, recipe follows)
- shallot (For Cabernet-, reduction:)
- 2 tsp. olive oil
- 3 shallots (finely chopped)
- 1 btl. wine (Cabernet)
- 1 tsp. black peppercorns
- salt
- 1 Tbsp. honey
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NutritionView More
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730Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories730Calories from Fat350 |
| % DAILY VALUE |
| Total Fat39g60% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol105mg35% |
| Sodium980mg41% |
| Potassium1290mg37% |
| Protein54g |
| Calories from Fat350 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber0g0% |
| Sugars4g |
| Vitamin A45% |
| Vitamin C20% |
| Calcium25% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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