Alright, BBQ enthusiasts, let’s talk steak – not just any steak, but the Bavette Steak from Village Butchers. This cut is a true game-changer. Picture this: tender Bavette Steak, creamy Monterey Jack cheese, and a roasted red pepper sauce with a kick. Cooked on the Kamado Joe – Classic 3, these steak spirals are perfect for impressing your in-laws or boosting your Instagram game. Get ready for a BBQ experience that’s as delicious as it is photogenic!
Want to see this recipe in action? Watch me make these delicious Monterey & Roasted Red Pepper Spirals step-by-step! Check out the reel on Instagram.
Monterey & Roasted Red Pepper Spirals
Ingredients
For the Steak:
For the Accompaniments:
Instructions
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The Prep:
- Butterfly the Bavette Steak: Lay the steak flat on a cutting board. Using a sharp knife, cut horizontally into the steak, stopping just before cutting all the way through. Open the steak like a book.
- Tenderize: Use a meat tenderizer to even out the steak to a uniform thickness.
- Seasoning: Season the steak lightly with salt and pepper on both sides.
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The Filling:
- Roasted Red Pepper Sauce: If using fresh peppers, char them on a grill or open flame until blackened. Place in a bowl, cover with plastic wrap for 10 minutes, then peel and chop. If using jarred peppers, drain and chop. Blend peppers, garlic, olive oil, salt, and pepper until smooth. Adjust seasoning if needed.
- Layering: Spread the sauce over the steak. Lay the Monterey Jack cheese slices evenly. Sprinkle fresh basil if using.
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Rolling & Slicing:
- Rolling: Roll the steak tightly, ensuring the grain runs horizontally.
- Tying: Tie with butcher’s twine at 3cm intervals.
- Skewering: Push skewers through adjacent to the twine.
- Slicing: Slice the steak into pinwheels between each twine.
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Searing:
- Cast Iron Pan / Griddle: Place your cast iron pan or griddle on the grill and heat it to a high temperature. The goal is a sizzling hot surface to give our pinwheels that perfect crust.
- The Sear: Once the pan is piping hot, lay the pinwheels on it. Sear them for about 2-3 minutes on each side until you achieve a beautiful, caramelized crust.
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Setting up for Grilling:
- Deflector Plate: After searing, set up the deflector plate to ensure the pinwheels cook with indirect heat.
- Positioning: Move the pinwheels away from direct heat. We’re in for a slow and steady cook now, letting them gradually reach perfection.
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Grilling:
Close the lid of the Kamado Joe. Keep an eye on the internal temperature of the pinwheels. For a medium finish, aim to remove them when they hit an internal temperature of 60°C. Patience is key here to keep the steak succulent and the cheese snug inside.
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Resting:
Resting: Let the pinwheels rest for about 10 minutes after grilling. This allows the juices to settle and the temperature to continue rising to the desired doneness.
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Plating Up:
- Base Layer: Smear roasted red pepper sauce on the plate.
- Pinwheels: Place 2-3 pinwheels on the smear.
- Accompaniments: Add a bundle of grilled asparagus, a scoop of garlic mashed potatoes, and slices of bread or toast.
- Garnish: Sprinkle microgreens or fresh herbs, drizzle olive oil and balsamic reduction.
- Serve: Pair with a glass of your chosen red wine.
Equipment
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