Bavette, or flank steak, is a flavour-packed cut from the cow’s abdominal muscles. While it’s typically cooked hot and fast over coals, this recipe takes it to the next level. With a bit of prep and some tasty fillings, you’ll turn this steak into an impressive and delicious pinwheel. Let’s get rolling!
For the Steak
For the Filling
Instructions
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Prepare the Steak
- Butterfly the Steak: Lay the bavette steak flat. With one hand on top, use a sharp knife to carefully cut through the middle of the steak, creating a butterfly effect. Leave about a 1cm edge intact.
- Tenderize: Open the steak like a book and tenderize it using a meat mallet.
- Season: Lightly season both sides with salt and pepper.
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Add the Filling
- Layer: Start with a layer of spinach, followed by prosciutto and coppa. Top with thin sheets of Gouda cheese. Leave a 2cm edge all around.
- Roll: Tightly roll the steak from bottom to top, ensuring the grain runs horizontally.
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Create the Pinwheels
- Tie: Use butcher's twine to tie the rolled steak at 3cm intervals.
- Skewer: Insert skewers through the roll, adjacent to each line of twine.
- Slice: Cut into pinwheels between each line of twine.
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Cook the Pinwheels
- Sear: Using a hot cast-iron skillet, sear the edges to create a crust and prevent the cheese from leaking out.
- Grill: Place the pinwheels on the Kamado Joe grill with a deflector plate. Cook indirectly until the internal temperature reaches 135°F (57°C).
- Rest: Remove from heat, loosely cover with foil, and let rest for 10 minutes before serving.
Equipment
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Note
- Holding Temp: Keep the cooked pinwheels in a warm oven (about 60°C) until ready to serve to ease timing for a party.
- Extra Flavour: Add a sprinkle of chili flakes to the filling for a bit of heat.
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