Bobby Flay's Stuffed Red Wine Flank Steak | Boy Meets Grill | Food Network
After creating a stuffing with fontina cheese, prosciutto and lots of fresh basil, Bobby grills his flank steak to perfection!
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Chef Bobby Flay adds a new twist to grilling on Boy Meets Grill. He visits his favorite New York spots to collect ingredients, inspiration and the occasional friend to help complete an alfresco feast in an urban rooftop setting. While grilling everything from lobsters to dessert, Bobby will show you how to entertain in style when cooking outdoors.
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Red Wine Flank Steak Filled with Prosciutto, Fontina and Basil with Cabernet-Shallot Reduction
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 4 hr 55 min
Prep: 20 min
Inactive: 4 hr 5 min
Cook: 30 min
Yield: 4 to 6 servings
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
Cabernet-Shallot Reduction:
2 teaspoons olive oil
3 shallots, finely chopped
1 bottle Cabernet wine
1 teaspoon black peppercorns
Salt
1 tablespoon honey
Directions
Whisk together shallots, wine and olive oil in a large baking dish. Add the steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight.
Heat grill to high.
Remove the steak from the marinade and blot with paper towels. Lay on a flat surface, cut side up, and season with salt and pepper. Cover the surface with the prosciutto slices, then top with the cheese and a layer of basil leaves. Starting with the side facing you, tightly roll up the steak around the filling. Using kitchen string, tie the roll 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, 8 to 10 minutes. Turn the steak 4 times as it cooks. Move the meat away from the direct heat and grill for 15 to 20 minutes, or until an instant-read thermometer registers 125 degrees F for medium-rare. Remove from the grill and let rest 5 minutes before slicing. Slice against the grain into 1/2-inch thick slices and drizzle with the Cabernet-Shallot Reduction.
Cabernet-Shallot Reduction:
Heat oil in a large saucepan on the grates of the grill over high heat. Add the shallots and cook until soft. Add the wine and peppercorns, bring to a boil and cook until thickened and reduced to 1 cup. Strain the mixture into a bowl and season with salt, to taste, and honey.
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Bobby Flay's Stuffed Red Wine Flank Steak | Boy Meets Grill | Food Network
Make Italian Stuffed Flank Steak - DIY Food & Drinks - Guidecentral
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About this DIY project:
- Title: Make Italian Stuffed Flank Steak
- Maker: The Chunky Chef -
- View the full step-by-step tutorial on Guidecentral:
Supplies:
- 2 - 2 1/2 lbs flank steak
- 3-4 cloves garlic, minced
- 1 small shallot, minced
- 2 Tbsp fresh parsley, minced
- 1 tsp sage leaves, minced
- 1 tsp basil, minced
- 2 Tbsp olive oil
- 4 oz thinly sliced prosciutto
- 4 oz thinly sliced provolone cheese
- toothpicks, soaked in water for 10 minutes
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Marinated Flank Steak with Rosemary and Thyme | Cooking Italian with Joe
????✨ Dive into the flavors of Italy with my latest creation: Marinated Steak with Rosemary and Thyme! ???? Join me in the kitchen on Cooking Italian With Joe for a taste of culinary perfection. Visit cookingitalianwithjoe.com or my YouTube Channel for the complete recipe – let's savor the essence of Italian cuisine together! ????????????
Ingredients
* Flank steak
* Balsamic vinegar (1 cup)
* Onion (1/3 – diced)
* Rosemary (1 tbsp.)
* Thyme (1 tsp.)
* Salt
* Garlic (1 clove – loosely chopped)
* Freshly ground black pepper
* Vito & Joe’s Extra Virgin Olive Oil (1 cup)
How to Prepare
1. In a large mixing bowl, mix Vito & Joe’s Extra Virgin Olive Oil, balsamic vinegar, rosemary, thyme, garlic cloves, onions, salt (to taste) and freshly ground black pepper (to taste). Set the marinade aside.
2. Using a sharp knife, make multiple slices and cuts into the flank steak. Cut into tendons of you come upon them.
3. Pour the marinade over both sides of the steak and work it into the meat. Let sit in the refrigerator for a minimum of 2 hours to overnight to allow the flavors to soak into the meat.
4. To cook, sear on high both sides on the grill under meat reaches desired temperate.
5. When slicing, cut across on grain. Enjoy!
#ItalianSteak #SteakMagic #CookingDelight #FoodieFiesta #FlavorfulEats #ItalianCuisine #HomeCooking #DeliciousDinner #SteakLovers #CookingWithJoe #KitchenCreations #FoodieJourney #SavorTheFlavor #RosemaryAndThyme #ItalianInfluence #RecipeInspiration #CulinaryAdventure #HomemadeSteak #FoodGoals #tastytreats
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s1e5 Italian Stuffed Flank Steak
Italian Grandma Makes Beef Braciole
BRACIOLE
2 lbs thinly sliced Beef (London Broil/Flank Steak/etc.)
Garlic, minced & crushed
Fresh Parsley, chopped
Grated Pecorino Romano Cheese
Red Hot Pepper Flakes
Prosciutto or Ham as substitute
Boiled Eggs, chopped
Provolone Cheese Slices
Olive Oil
Salt & Pepper to taste
SAUCE
1 qt Tomato Sauce
1 qt Peeled Tomatoes
1 small Onion (sliced)
3 Garlic Cloves (crushed)
1 tsp Oregano
1 tsp Basil
Olive Oil
Salt & Pepper to taste
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
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Adelphia, NJ 07710
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera?
Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
Stuffed Flank Steak - Stuffed with Prosciutto, Sautéed Spinach, Mozzarella and Provolone Cheese
Full directions, recipe, amazing photo gallery can be found right here:
Stuffed Flank Steak - Stuffed with Prosciutto, Sautéed Spinach, Mozzarella & Provolone Cheese, Italian breadcrumbs and grated Parmesan cheese.
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Here is another delicious Bronze steak recipe. Chefs on the Food Network love this one on my Instagram page. Hope you give this Grilled skirt steak a try.
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