This is the recipe that made Bobby Flay my hero. I will now do anything that the Grill Guru (the title that I've given him) asks me to do. Since I make this recipe exactly as directed, I'm not going to post the ingredients and the directions as I usually do. But I'm going to direct you to the Food Network website that contains all of that information. But I will give you a quick summary:
First you marinate a two lb flank steak in a red wine marinade. After you've pounded it flat, you place basil, fontina cheese, and prosciutto on top of the flank steak and then roll the steak onto the toppings so that they're now in the middle. You tie it up, and then place on the grill.
Once it's cooked, you slice off a roll, and you get a delicious steak stuffed with the sharp flavors of the melted fontina cheese, the sweet flavors of the basil, and the salty flavors of the prosciutto. Then this is all topped off with the savory flavors of the Cabernet reduction which is drizzled over it.
This is, by far, one of the tastiest meals I've ever had the privilege of making.
So, here's the link. Read, cook, and enjoy!
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