Rollade de bavette estilo carpaccio

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.