Make the pesto

• Blend the basil, garlic, parmesan and olive oil into a rich, vibrant sauce.
• Season with salt and pepper and set aside.

Prepare the steak

• Butterfly the bavette and flatten it out evenly.
• Season the meat with salt and pepper.

Fill and roll

• Layer the jamón Ibérico and grated parmesan over the flattened steak.
• Spread the pesto over the filling.
• Roll the steak up tight and tie it with twine to hold its shape.

Cook indirectly over the fire

• Set the grill up for indirect heat and place the roll on the cooler side.
• Cook slowly, turning occasionally, until the core reaches 52 °C.

Rest and slice

• Take the roll off the grill and let it rest.
• Remove the twine and slice into thick rounds to reveal the layers.

Serve

• Arrange the slices on a plate and drizzle with the remaining pesto.
• Spoon over the resting juices and serve.