Bavette steak; barbecue season is in full swing so it’s time for an insanely delicious barbecue recipe that’s a little different from the usual. If you appreciate a good cut of meat, you’ll definitely want to try this!
Table of Contents
Why this Recipe Works
I’ve stuffed this bavette steak with all kinds of delicious ingredients, making it extra flavorful! If you’re grilling flank steak on the barbecue, it goes great with, for example, roasted potatoes. A fantastic combination!
BBQ Bavette Ingredients
To make this delicious bavette recipes, you’ll need the following list of ingredients:
- Bavette, or flank steak. A nice cut of meat that is perfect for stuffing and rolling
- Pesto, as the base for the filling made with Parmesan en basil
- Italian ham, I used Parma ham here, but another Italian-style ham works too
- Sun-dried tomatoes, for extra bite and savory flavor
- Spinach, for a dose of greens and vitamins
- Pine nuts, to tie all the flavors together and add bite
How to Make Grilled Bavette Steak on the BBQ
Making the bavette steak roll isn’t complicated. The most important thing is to cut the flank steak open properly. Do this lengthwise so you end up with a long, straight piece. Then spread a generous layer of pesto on top (don’t forget to season the meat first with salt and pepper to taste). Place the raw ham on top of the pesto.
Now add the remaining ingredients, making sure not to pile on too much. Remember that you still need to be able to roll the flank steak up tightly.
Roll and Roast
Once you’ve stuffed the bavette, it’s important to roll it up as tightly as possible. You can easily roll it on your own, but it’s helpful to have an extra pair of hands when tying it closed. How you tie it isn’t that important – as long as it stays securely closed. It doesn’t have to look as neat and tidy as the knots the butcher makes!
Once rolled up, the steak is ready for the grill. Make sure the grill is at 200 degrees Celsius / 390 Fahrenheit before placing the meat on. It’s very handy to use a meat thermometer for this so you can be sure your meat is at the right temperature. Insert the thermometer into the thickest part of your grilled bavette steak to measure the temperature. If the meat is at 55 degrees Celsius / 130 Fahrenheit, it will be a nice pink color on the inside.
Want even more delicious barbecue proof recipes? Be sure to check out my crispy potato salad , creamy coleslaw or this pulled pork. For dessert you could try this BBQ s’mores recipe!
Frequently Asked Questions
How long does it take to cook the bavette on the BBQ?
Exactly how long it takes depends on a number of factors. How cold was the meat before it went on the grill? How big is the cut, and how hot is your grill? That’s why a meat thermometer is really the only way to be absolutely sure. But for a 750-gram cut, it will take about 30 to 40 minutes for the flank steak to reach the right temperature.
What temperature does the steak need to be to be done?
This grilled flank steak tastes best when cooked medium-rare. That’s at 55 degrees Celsius / 130 Fahrenheit.
Can I prepare the bavette steak beforehand?
Yes, you certainly can. Roll up the flank steak, wrap it in plastic wrap, and store it in the refrigerator for up to 1 day.
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Ingredients
- 750 gram flank steak
- 3 – 4 tbsp pesto
- 75 gram Italian ham (e.g., prosciutto)
- 50 gram spinach
- 25 gram sun-dried tomatoes (finely chopped)
- 20 gram pine nuts (toasted)
- 50 gram Parmesan cheese
Equipment
- Kitchen twine
- BBQ meat thermometer
INSTRUCTIONS (how to make this recipe):
- Cut the bavette steak open lengthwise to create a long, thin, even slice of meat.
- Season the meat with salt and pepper and spread a generous layer of pesto over it.
- Top with the slices of Italian ham, ensuring everything is well covered. Then sprinkle with the Parmesan cheese flakes.
- Distribute the fresh spinach (chopped a bit smaller if desired), the toasted pine nuts, and the chopped sun-dried tomatoes over the top.
- Roll it up as tightly as possible and tie it securely with the kitchen twine.
- Make sure the BBQ temperature is 200 degrees Celsius / 390 Fahrenheit before placing the meat on the grill. Use a meat thermometer to ensure the meat reaches the correct temperature. Make sure the thermometer is inserted into the thickest part of the meat.
- At an internal temperature of 55 degrees Celsius / 130 Fahrenheit, the bavette is perfectly cooked. Beautifully pink on the inside and with that irresistible brown crust from the grill on the outside.
- When slicing the bavette steak roll, make sure to cut against the grain. Enjoy!
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