One recipe for flank steak stuffed with cheese is Bobby Flay’s red wine-marinated flank steak filled with prosciutto, fontina and basil with a cabernet-shallot reduction. To make the dish, combine 4 coarsely chopped shallots, 1 cup of dry red wine and 1/4 cup of olive oil in a baking pan.
Butterfly 2 pounds of flank steak, and coat them in the wine mixture. Cover the pan, and allow the steak to marinate for a minimum of four hours up to overnight.
Set a grill to high heat, and pat the steak dry with paper towels. Season the steaks with salt and pepper, cut-side up, and then layer 1/4 pound of thinly sliced prosciutto, 1/4 pound of thinly sliced fontina cheese and 14 fresh basil leaves on top. Roll the steaks around the toppings, and tie them with kitchen twine.
Brush the outsides of the steak rolls with olive oil, and season them with salt and pepper. Grill the steak until browned on all sides, approximately eight to 10 minutes. Continue to grill the steak away from direct heat until the internal temperature is 125 degrees Fahrenheit, approximately 15 to 20 minutes. Allow the steak to rest for five minutes before slicing into it.
To prepare the sauce, cook 3 finely chopped shallots in 2 teaspoons of olive oil until soft. Add 1 bottle of cabernet wine and 1 teaspoon of black peppercorns. Boil the liquid until it reduces to about 1 cup of sauce. Strain the sauce, and add 1 tablespoon of honey and salt to taste.