Carpaccio Bavette Roll
Looking for a spectacular BBQ recipe or a festive oven dish? This Carpaccio Bavette Roll is the ultimate showstopper for meat lovers. By butterflying a tender flank steak and stuffing it with classic Italian flavors like green pesto, sun-dried tomatoes, toasted pine nuts, fresh arugula, and Parmesan cheese, you create an irresistible stuffed beef roll. Whether you prepare this stuffed flank steak indirectly on the barbecue for a perfect smoky flavor, or slow-roast it in the oven for a deliciously tender result; this premium beef dish is perfect for the holidays, an elaborate dinner party, or a summer backyard grilling session. Discover how easy it is to make your own bavette roll and surprise your guests with this flavor explosion!
Nutritional Values
* Estimated values per person
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The Battle Plan
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How will you prepare it?
Preparation (Butterflying)
Set up your BBQ for an indirect session (120°C - 150°C).
Lay the bavette flat on a cutting board. Cut the meat horizontally (along the grain), but make sure you don't cut all the way through. Open the meat like a book.
Place a piece of plastic wrap over it if necessary and carefully pound the meat flatter with a meat mallet or the bottom of a pan, so that it is evenly thick everywhere.
Adding the Filling
Spread an even layer of green pesto over the inside of the butterflied meat. Leave about 2 centimeters free at the edges; this prevents the filling from squeezing out immediately when rolling up.
Distribute the sun-dried tomatoes, toasted pine nuts, and a large handful of arugula over the pesto. Finish it off with the Parmesan cheese.
Rolling and Tying
Roll up the meat tightly. Note: roll with the grain of the meat, so that you cut against the grain later when slicing for the most tender results.
Tie the roll with butcher's twine (every 2 to 3 centimeters) so that the filling stays in place. Sprinkle the outside with salt and pepper to taste.
Cooking
Place the roll on the BBQ grate (indirect).
Cook until a core temperature of 52°C (for medium-rare) is reached.
After cooking, let the meat rest for 10 minutes under loosely draped aluminum foil before removing the twine and cutting the roll into beautiful slices.
Ready for Service
Enjoy your meal, Pitmaster! Share your result with #ApeldoornscheVleeseters
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