Mince the garlic into a paste and rub it on one side of the steak. Let it sit in fridge for an hour.
Pull the steak out of the fridge and spread the tomato pesto over the garlic. Lay the slices of prosciutto to cover the steak. Follow with the fontina cheese. Roll the steak up length-wise like a jelly roll and tie it up with butcher twine.
Preheat your oven to 350.
Nutritional value is for the flank steak and about 3/4 cup of risotto. Nutritional values are approximate.