Include in Print View:

Bavette Steak Pinwheels

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!

Prep Time 1 hr
Cook Time 1 hr
Rest Time 30 mins
Total Time 2 hrs 30 mins
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 4
Estimated Cost: 20
Calories: Approximately 500 per serving
Best Season: Suitable throughout the year
For the Steak
  • 1 Unit Bavette steak (800g - 1.2kg)
  • Salt and pepper to taste
    • For the Filling
  • 100 Grams Spinach
  • 100 Grams Prosciutto
  • 100 Grams Coppa
  • 100 Grams Gouda cheese (Thinly sliced)
Instructions
  1. 1
    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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.
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.
Keywords: bavette steak, pinwheel steak, BBQ recipe, grilling, flank steak, stuffed steak
Read it online: https://www.smokeandsear.world/BBQ-recipes/bavette-steak-pinwheels/

Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.