How to recognise the result
The centre reaches 52°C for medium-rare, the roll holds its shape and every slice shows clear layers.
Beef
Carpaccio Bavette Roll
Prep Time / BBQ20m / 45m
BBQ Temp120°C - 150°C
MethodIndirect
4
Pink bavette roulade with carpaccio flavours, sliced on a wooden board.
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!
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Nutritional Values
380Calories
32gProtein
26gFat
4gCarbs
* Estimated values per person
Why this recipe works
Butterflied bavette is filled with pesto, sun-dried tomato, pine nuts, rocket and Parmesan, then rolled tightly. Indirect cooking keeps the roulade evenly tender and slicing across the grain improves every serving.
Heat setup
Indirect cooking at 120°C - 150°C controls browning and doneness.
Control point
The centre reaches 52°C for medium-rare, the roll holds its shape and every slice shows clear layers.
Avoid this
Roll with the grain so you later slice across it; loose tying gives an uneven shape.
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How will you prepare it?
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.
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.
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.
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.
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Tested in practice
Grillmaster notes for Carpaccio Bavette Roll
Common mistake
Roll with the grain so you later slice across it; loose tying gives an uneven shape.
Serving suggestions
Serve warm with rocket and Parmesan or cold in thin slices on bread.
Prepare ahead
Fill and tie several hours ahead; remove from the fridge about 30 minutes before cooking.
Understand the technique
Knowledge behind this recipe
Solve BBQ problems: sticking, flare-ups and heat
Fix common BBQ problems including sticking meat, flare-ups, burnt marinades and unstable heat.
Read guideBBQ marinades, sauces and internal temperaturesMarinate safely, caramelise a glaze and use internal temperature for juicy, dependable BBQ results.
Read guideMade by you
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Practical answers
Frequently asked questions about Carpaccio Bavette Roll
Why does this recipe work?
Butterflied bavette is filled with pesto, sun-dried tomato, pine nuts, rocket and Parmesan, then rolled tightly. Indirect cooking keeps the roulade evenly tender and slicing across the grain improves every serving.
Can I make Carpaccio Bavette Roll without a BBQ?
Yes. Alongside the BBQ method, the recipe includes clear variations for oven. Follow the temperature and steps listed for each method.
How long and at what temperature do you cook Carpaccio Bavette Roll?
Allow about 65 minutes in total. The listed BBQ temperature is 120°C - 150°C and the cooking method is Indirect. Always use the recipe steps to confirm doneness.
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