I made a roast out of a flank steak. This is a roast that’s on most Dutch dinner tables during the holidays. It’s as common as a turkey in America or Ham in the United Kingdom.
I am going to make this traditional Dutch recipe on the barbecue, Pitmaster X style.
- 1 kilo flank steak
- 1 tbsp off fresh thyme leaves
- 1 clove of garlic
- a handful of fresh chopped parsley
- 1 tsp of fleur de sell
- 1 tbsp of peppercorns
- 1 tsp of cumin seeds
- 50 grams of butter
- Salt and pepper for seasoning
- Cut fine the thyme, garlic and parsley. Chop it as fine as possible. Mix it with the fleur de sell.
- Put a pan on the fire and toast the peppercorns and cumin seeds. Grind them down in a mortar and pestle and add this to the herb mix.
- Sprinkle this on the flank steak. Make little chunks of the butter and spread it over the herbs.
- Now place the flank steak in front of you so that the grain of the meat runs from left to right and roll it up.
- Tie the roast with some butcher twine and season the meat with some salt and pepper.
- Fire up your grill with an indirect temperature of 140°C (284F). Place the roast on grates and close the lid.
- The roast is ready when it reaches a core temperature of 54°C (129F).
- Let it rest for 15 minutes before slicing it against the grain.
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BBQ gear used
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