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Alright, BBQ enthusiasts, let’s talk steak . . . Not just any steak, but the Bavette Steak from Village Butchers.
Now, I’ve had my fair share of steaks, but this one? It’s a game-changer. Imagine pairing that beauty with the creamy goodness of Monterey Jack and a roasted red pepper sauce that’s got more kick than my old lawnmower.
Cooked to perfection on the Kamado Joe – Classic 3, this dish is a visual and culinary delight. Whether you’re looking to impress the in-laws or just up your Instagram game, this recipe’s got you covered.
Prep Time: 30 minutes
Cook Time: 20 minutes
Feeds: 2 hungry people
- Bavette Steak (from Village Butchers): 900g – 1.1kg
- Monterey Jack Cheese Slices: 8-10 slices
- Roasted Red Peppers: 2 large peppers or 200g jarred roasted red peppers
- Garlic Cloves: 2, minced
- Olive Oil: 2 tbsp
- Salt: 1 tsp
- Black Pepper: 1 tsp
- Fresh Basil (optional): A handful, chopped
- Butcher’s Twine: For tying
- Skewers: For securing pinwheels
- Grilled Asparagus: A bundle per plate
- Garlic Mashed Potatoes: A scoop per plate
- Microgreens or Fresh Herbs: For garnish
- Crusty Bread or Garlic Toast: 1-2 slices per person
- Medium-bodied Red Wine (like Merlot or Chianti): A glass per person
- 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.
- 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.
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.
- 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. This crust not only adds flavour and texture but also acts as a protective barrier, keeping that luscious Monterey Jack from making an untimely exit.
- 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.
Setting up for Grilling:
- Deflector Plate: After searing, it’s time to set up the deflector plate. This ensures our pinwheels are cooked with indirect heat, allowing for an even cook and preventing any unwanted flare-ups.
- Positioning: Move the pinwheels away from the direct heat. We’re in for a slow and steady cook now, letting them gradually reach perfection
- With the deflector plate in place, 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 140°F (60°C). Patience is your friend here, ensuring the steak remains succulent and the cheese stays snug inside.
- After their time on the grill, let the pinwheels rest for about 10 minutes. This pause allows the juices to settle and the temperature to continue its rise to the desired doneness.
- 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 and drizzle olive oil and balsamic reduction.
- Serve: Pair with a glass of your chosen red wine.