• Course

    Main course

  • Category

    Meat

  • Cooking technique

    Indirect cooking

  • Level

    Easy


  • Advance preparation

    40 minutes

  • Preparation

    40 minutes

  • Total

    80 minutes

  • Amount

    6 persons

Have you ever grilled flank steak in the Big Green Egg, was it a success and would you like to serve a spectacular piece of meat at Christmas? This flank steak roulade that you can make in your kamado is a real feast! Filling the flank steak roulade with pesto gives this beef roulade a surprising twist. Make it easy for yourself at Christmas by preparing the pesto, and filling and binding the roulade in advance.

INGREDIENTS

HERB OIL

  • 3 cloves of garlic
  • 1 sprig of rosemary
  • 3 tbsp olive oil

PESTO

  • 150 g pine nuts
  • 1 clove of garlic
  • 2 bunches basil (30 g)
  • 100 g grated Parmesan cheese
  • 100 ml olive oil

FLANK STEAK

  • 1 Flank steak (approx. 1.5 kg)

PREPARATION IN ADVANCE:

  1. Light the charcoal in the Big Green Egg and heat, with the Stainless Steel Grid , to a temperature of 180°C. Meanwhile, for the herb oil, peel the garlic and strip the needles off the rosemary. Finely chop the garlic and rosemary and combine them with the olive oil.
  2. Heat the Cast Iron Skillet on the grill for the pesto. Add the pine nuts and roast them for around 5 minutes until golden brown. Stir the pine nuts occasionally during roasting so that they do not burn and shut the lid on the EGG after every action. Peel the garlic and finely chop the clove of garlic. Pluck the leaves off the basil.
  3. Remove the skillet with the pine nuts from the EGG. Chop the pine nuts along with the garlic, basil, Parmesan cheese and olive oil in a food processor until a nice, rough pesto has formed. Add pepper to taste and set to one side. Remove the grill, place the ConvEGGtor and put the grill back in place. Bring the temperature of the EGG to 220°C.
  4. For the roulade: remove any pieces of membrane from the flank steak and bash the meat with a meat hammer (or the bottom of a saucepan) to flatten it slightly and to ensure that the meat is of even thickness. Divide the pesto equally over the flank steak, roll it up to form a roulade and tie together with butcher’s string.

PREPARATION

  1. Place the roulade on the Perforated Half Grid. Brush the roulade with the herb oil and place the grid on the grill. Insert the probe of the Dual Probe Remote Thermometer into the centre of the roulade and shut the lid of the EGG. Set the core temperature to 52°C and allow the roulade to roast until this core temperature has been reached.  Brush the roulade regularly with the herb oil while it is cooking.
  2. Remove the roulade from the EGG when the core temperature has been reached and sprinkle with freshly ground pepper and salt flakes. Leave the roulade to rest for 6-8 minutes, loosely covered with aluminum foil, before cutting into attractive slices.

 

TIP

Delicious with grilled green asparagus and chimichurri.

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