Ingredients
people
- 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!
Nutrition information per portion
Calories: 480kcal | Carbohydrates: 6g | Proteins: 49g | Fats: 28g | Saturated fats: 9g
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