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Butterflied Bavette Steak Roll with Jamón Ibérico, Parmesan and Homemade Pesto
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Butterflied Bavette Steak Roll with Jamón Ibérico, Parmesan and Homemade Pesto

1 h 15 minServes 4Nutri-Score C€€€
from @vantspit_privatebarbecue14 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • bavette steak (butterflied and flattened)Meat800 g
  • jamón Ibérico (thinly sliced)Meat120 g
  • aged parmesan (grated)Dairy80 g
  • fresh basil (leaves picked)Produce60 g
  • olive oilPantry120 ml
  • garlic (peeled)Produce2 pieces
  • saltSpices5 g
  • black pepper (freshly ground)Spices2 g

per serving

Nutrition

596kcal

Carbs
3 g
Proteins
48 g
Fat
44 g
Adapt tools

what you’ll use

Tools

  • Grill
  • Blender
  • Kitchen thermometer
  • Kitchen scissors
  • cutting board

step by step

Method

  1. Make the pesto

    • Blend the basil, garlic, parmesan and olive oil into a rich, vibrant sauce.
    • Season with salt and pepper and set aside.
    Step 1

  2. Prepare the steak

    • Butterfly the bavette and flatten it out evenly.
    • Season the meat with salt and pepper.
    Step 2

  3. 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.
    Step 3

  4. 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.
    Step 4

  5. 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.
    Step 5

  6. Serve

    • Arrange the slices on a plate and drizzle with the remaining pesto.
    • Spoon over the resting juices and serve.
    Step 6
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