We already made rolled bavette with chimichurri, and now it’s time for a rolled bavette carpaccio. If you want to impress your guests, this is the right dish!
You can make carpaccio in many different ways, just like this beef roll. You can stuff it with whatever you like. We chose a truffle mayonnaise, but you could also replace this with pesto.
We also used standard carpaccio ingredients, such as sun-dried tomato, red onion, parmesan cheese and pine nuts. We did not add arugula, because we don’t see the added value of this when making this beef roll.
Tip: if you don’t have truffle mayo at home, you can just make this yourself with mayonnaise and truffle oil.
How to cook
It’s actually not a difficult dish to make, but you need to be very careful when butterflying (cutting open) the bavette.
If you have a small and thin piece of bavette, with a maximum thickness of 1.5 cm, you don’t have to cut it open. If you have a thicker piece of perhaps 3 cm thick, it’s good to butterfly it.
As you probably know, the bavette has a coarse structure. You can easily see the grain. For the tenderness of the meat, bavette should therefore always be cut against the grain.
Lay the bavette horizontally on a cutting board so that the grain runs from bottom to top. Now we turn the cutting board a quarter turn, so that the grain runs from left to right.
Cut the meat from the side with a sharp knife (not a serrated knife). Start with the thick part. Cut through until you are almost at the other side. Be careful not to cut all the way through the meat. Open the bavette. You can now see the grain running all the way up from the bottom.
Now you can stuff the meat with all the ingredients. When you’re done, you have to carefully roll it up. As mentioned, we want to cut the bavette against the grain when it’s done. So if the grain runs from bottom to top, you roll the steak from left to right. So pay close attention.
Rolled stuffed flank steak (carpaccio style)
- 1 kg flank steak
- truffle mayonnaise
- 1 red onion
- handful of sun-dried tomatoes
- handful of pine nuts
- Parmesan cheese
- Prepare the barbecue for indirect grilling. Maintain a temperature of approximately 150 °C.
- Place the flank steak on a cutting board and pat it dry with kitchen paper. Then cut the meat open. To do this, lay the flank steak vertically with the long sides to the side. Open the steak.
- Spread the truffle mayo on the meat but try to keep the sides clear. Otherwise it will just leak. Spread the remaining ingredients on the flank steak as well. Toast the pine nuts and sprinkle them on top as well.
- Close the flank steak and tie the stuffed meat with cooking twine. Four pieces of twine is basically enough. If you have a really large piece, use another piece of twine. Then sprinkle it with some sea salt and pepper.
- Place the beef roll on the barbecue for about an hour. It is ready at a temperature of about 50°C. The temperature may be a bit more difficult to measure because of the different layers of the roll. Do this carefully.
- Remove the flank steak roll from the barbecue. Let it rest loosely covered with aluminum foil for 10 minutes.
- Cut the cooking twine. Enjoy your dinner!