Red Wine Marinated Flank Steak filled with Prosciutto, Fontina, and Basil

That’s quite the fancy recipe title, isn’t it?! There aren’t very many fancy recipes on Sew You Think You Can Cook because we’re just not that fancy of people. And fancy usually takes way more time and effort than I have patience for.

So why am I sharing such a fancy dish with you today?

Because today is the 5th anniversary of my marriage to a man who makes me laugh (don’t tell him I said that), makes me smile, and makes my dreams come true. photography by Cher Hanna

Photography by Cher Hanna

A little over 5 years ago we thought that today we’d be laying in a hot tub looking at the mountains and ocean in St. Lucia. It’s amazing how much happens in 5 short years! Instead of taking that anniversary trip we are expecting our second child and at a point in my husband’s career where taking a long vacation just isn’t possible. So get ready St. Lucia, we’re coming for you in 5 years! (Grandparents, clear your calendars.)

We aren’t doing anything tonight either. Similarly to last year, Stuart signed up for a race this weekend. Although this one is only 12ish miles and not 30 hours in the woods. Also – family is coming into town to attend our son’s baptism on Sunday (finally!).

Red Wine Marinated Flank Steak
filled with Prosciutto, Fontina, and Basil


  • 3 shallots, diced
  • 3/4 C Cabernet red wine
  • 3 tbsp olive oil
  • 1 1/2 lb flank steak, butterflied
  • 4 oz thinly sliced prosciutto
  • 4 oz thinly sliced fontina cheese
  • approximately 14 fresh basil leaves


  1. Whisk together shallots, wine, and olive oil. Place in a large casserole dish (or a resealable plastic bag). Add the steak and marinate in the fridge a minimum of 4 hours.
  2. Remove steak from the marinade and dry with paper towels. Lay cut side up and season with S+P. Cover with prosciutto, fontina, and basil leaves. Roll the steak around the filling on the long side. Tie with kitchen string in 4-5 places.
  3. Brush the outside of the roulade with a little bit of olive oil and season with S+P.
  4. Grill the steak over medium-high heat on all sides for a total of 10 minutes. Move the steak away from direct heat and cook another 20 minutes, or until an internal temperature of 125 (or greater) is reached depending on your preference.
  5. Cover the roulade with foil and allow to rest for 5 minutes before slicing. Serve with Cabernet-Shallot Reduction (recipe below).

Cabernet-Shallot Reduction


  • 1 tbsp olive oil
  • 1 1/2 shallots, diced
  • 1 2/3 C Cabernet red wine
  • 1/2 tsp black peppercorns
  • 1 tbsp honey


  1. In a small saucepan over medium-high heat saute the shallots in olive oil until tender. Add the wine and peppercorns. Bring to a boil and cook 15 minutes, or until the sauce has reduced to 1/2 C. Strain. Stir in the honey and season to taste with salt.

*These recipes are adapted from Bobby Flay’s Grill It!*

Red Wine Marinated Flank Steak filled with Prosciutto, Fontina, and Basil | Sew You Think You Can Cook

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Eating the Bible: Gifts of Contrition?

Rena created beautiful chicken packages filled with pistachio and almonds to complement Genesis 43:11.

“And Israel their father said to them: If it be so, then do this: take from the best of the land in your vessels and bring the man a gift: a little balsam, a little honey, some gum and resin, pistachios and almonds.”

The definition of contrition is sorrow for sin arising from fear of damnation.  The gifts given to Joseph from his brother were not gifts fit for a king, but rather a care package from home. The foods native to Israel are considered to be a symbol reminding Joseph of his betrayal; an effort to make him feel guilt.

Contrition is not a concept I agree with. And a God to be fearful of is not one I want to believe in. I can understand that religion and God is often used to impart “right” and “wrong”, especially on children, but I do not believe in using fear as a way to teach morality.

One of my favorite quotes is, “Integrity is doing the right thing, even when no one is watching.” by C.S. Lewis. And that philosophy is how I view God. I don’t make my decisions based on fear of God, I don’t do what I think it right because God would want it to be that way. I’d like to think that God is judging me on who I am, not who I am because of a fear. I think genuine actions are the most important.

Pistachio Almond Chicken Parcels


  • 3 boneless, skinless chicken breasts
  • 1/2 C ground toasted shelled pistachios
  • 1/2 C ground toasted almonds
  • 1/2 C plain breadcrumbs
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 C honey, plus more for drizzling


  1. Preheat oven to 350 degrees F.
  2. Cut chicken breasts in half to create 6 thinner breasts.
  3. Combine the remaining ingredients.
  4. Spread 1-2 tbsp of nut mixture on each chicken breast. Roll chicken and place in a greased baking dish. Top with any remaining nut mixture and drizzle with honey. Bake 30-35 minutes.

*This recipe is adapted from Eating the Bible by Rena Rossner*


The nut mixture would be great placed in crescent rolls too!

Disclaimer: This post contains affiliate links.