Dutch holiday beef roast

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Dutch holiday beef roast

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

How to

  1. Cut fine the thyme, garlic and parsley. Chop it as fine as possible. Mix it with the fleur de sell.
  2. 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.
  3. Sprinkle this on the flank steak. Make little chunks of the butter and spread it over the herbs.
  4. 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.
  5. Tie the roast with some butcher twine and season the meat with some salt and pepper.
  6. Fire up your grill with an indirect temperature of 140°C (284F). Place the roast on grates and close the lid.
  7. The roast is ready when it reaches a core temperature of 54°C (129F).
  8. Let it rest for 15 minutes before slicing it against the grain.

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BBQ gear used

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