Bobby Flay's Grill It! - Bobby Flay [13]
Bar Americain Steak Sauce
Makes approximately 1 cup
¼ cup Dijon mustard
¼ cup whole-grain mustard
¼ cup molasses
2 tablespoons ketchup
2 tablespoons honey
1 tablespoon prepared horseradish, drained
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Whisk together both of the mustards, the molasses, ketchup, honey, horseradish, salt, and pepper in a small bowl. Cover and refrigerate for at least 30 minutes or up to 1 day. Bring to room temperature before serving.
Red Wine–Marinated Flank Steak Filled with Prosciutto, Fontina, and Basil
You can’t help but impress when serving this dish. The Italian stuffing loads the already flavorful flank steak with an enticing, beautifully melted blend of fresh basil, salty prosciutto, and nutty fontina cheese. Redolent of both onions and garlic yet sweeter and milder than both, shallots are a favorite ingredient of mine and I utilize them here in both a red wine reduction and the marinade. Be sure to use a wine you like enough to drink for the reduction, as cooking it only intensifies its flavor.
Serves 4 to 6
4 shallots, coarsely chopped
1 cup dry red wine
¼ cup plus 2 tablespoons olive oil
1 (2-pound) flank steak, butterflied
Kosher salt and freshly ground black pepper
4 ounces thinly sliced prosciutto
4 ounces thinly sliced fontina cheese
14 fresh basil leaves, plus more leaves for garnish
Cabernet-Shallot Reduction (recipe follows)
Whisk together the shallots, wine, and ¼ cup of the 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 your 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 the basil leaves. Starting with one of the long sides, 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 the remaining 2 tablespoons of oil and season with salt and pepper. Grill the steak over high heat until browned all over, 8 to 10 minutes, turning the steak 4 times as it cooks. Move the meat to a cooler part of the grill, away from the direct heat, and grill for 15 to 20 minutes, or until an instant-read thermometer inserted into the meat registers 120 to 125 degrees F for medium-rare.
Transfer the steak to a platter, tent loosely with foil, and let rest for 5 minutes before slicing. Slice against the grain into ½-inch-thick slices, drizzle with the red wine reduction, and garnish with basil leaves.
Cabernet-Shallot Reduction
Makes 1 cup
2 teaspoons olive oil
3 shallots, finely chopped
1 (750-ml) bottle cabernet wine
1 teaspoon black peppercorns
2 tablespoons honey
Kosher salt
Heat the oil in a large saucepan on the grates of the grill or on the stovetop over high heat. Add the shallots and cook until soft, about 2 minutes. Add the wine and peppercorns, bring to a boil, and cook until the wine thickens and has reduced to 1 cup, about 12 to 15 minutes.
Strain the mixture into a bowl, add the honey, and season with salt. The reduction can be made 1 day in advance and kept refrigerated. Reheat before serving.
Spanish Spice–Rubbed Steak with Sherry Vinegar Steak Sauce
I serve this steak at my Spanish-inspired restaurant, Bolo, where it is a perennial favorite. The rub is slightly smoky but not hot—really savory and tasty. And as for the sherry vinegar steak sauce, it’s so incredibly delicious you’ll want to smother every bite in it. Sherry vinegar has a sweet-sour taste that manages to be both mellow and acidic; it’s really worth seeking out. I think that no steak sauce is complete without a little horseradish bite, and molasses and honey round out the sharp flavors with their deep sweetness.
Serves 4
3 tablespoons Spanish paprika
2 teaspoons ground