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Surf & Turf & Oink Bavette Roulade
Recipes

Surf & Turf & Oink Bavette Roulade

  • Prep20 min
  • Cook30 min
  • Total50 min
  • Serves2
  • LevelMedium
This dish, the stuffed, butterflied and flattened bavette roulade with bacon, is not only delicious and flavourful, but also looks impressive. The combination of tender bavette, salty anchovy, fresh herbs, crispy bacon and creamy Parmesan cheese creates an explosion of flavours in every bite. The grill marks on the roulade give it a professional look, making it perfect to serve on a special occasion or a cosy dinner with friends and family. It's a dish that not only treats the taste buds, but also creates a visual feast on the table. So invite your guests and enjoy this delicious bavette roulade together, prepared with love and craftsmanship.

How to make it

  1. Light the charcoal in the Grill Bill Medium Kamado BBQ and heat it to a temperature of about 180°C.

  2. Place the bavette on a cutting board and cover the meat with a piece of plastic wrap. Use a meat mallet or an empty wine bottle to carefully flatten the bavette. This helps make the meat tender and rollable. Flatten the meat evenly to about 1 cm thickness.

  3. Sprinkle both sides of the flattened meat with the Angus and Oink Korean BBQ dry rub. Massage the rub well into the meat so it's well seasoned.

  4. Top the bavette with the finely chopped anchovy, basil leaves, parsley, tomato slices and grated Parmesan cheese.

  5. Roll up the bavette firmly, starting from one of the long sides. Wrap the bacon slices around the roulade, so it covers the outside.

  6. Use kitchen string or satay skewers to hold the roulade together firmly. Place the strings or skewers at regular intervals along the roulade.

  7. Place the stuffed, butterflied and flattened bavette roulade on the grate of the preheated Grill Bill BBQ.

  8. Close the lid of the BBQ and let the roulade grill indirectly. This means you don't place the meat directly over the hot coals, but to the side of the grate. This ensures even cooking. You can also use a heat deflector for more even cooking.

  9. Grill the roulade for about 20-25 minutes, turning it halfway through the cooking time, so both sides cook evenly.

  10. Check the internal temperature of the roulade with a meat thermometer. For medium-rare, the internal temperature should be about 54°C.

  11. Take the roulade off the BBQ and let it rest under loosely tented aluminium foil for 5-10 minutes.

  12. Carefully remove the kitchen string or satay skewers from the roulade. This keeps the roulade nicely intact when serving.

  13. Cut the bavette roulade into slices of about 1.5 to 2 centimetres thick.

  14. Serve the delicious stuffed, butterflied and flattened bavette roulade with bacon on the outside, on a nice serving plate. You can serve the roulade with side dishes of your choice, such as grilled vegetables, potato salad or a fresh salad.

  15. Enjoy this flavourful and impressive bavette roulade, prepared on the Grill Bill Medium Kamado BBQ. Enjoy your meal!

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