Get ready to impress with this festive flank steak roast, featuring a homemade pesto filling. This simple yet delicious recipe is perfect for any gathering and can be cooked on any BBQ, ensuring a memorable meal with family and friends.
Ingredients
1 kg / 2.2 lbs flank steak
20 g / 3/4 oz fresh parsley
10 g / 1/3 oz fresh chives
1/2 lemon
60 g / 2 oz Parmesan cheese
1 garlic clove
60 g / 1/2 cup walnuts
30 g / 2 tbsp cream cheese
60 ml / 1/4 cup olive oil
100 g / 3.5 oz prosciutto
100 g / 3.5 oz bacon
150 g / 5 oz oyster mushrooms
50 g / 1.75 oz butter
25 g / 0.88 oz all-purpose flour
30 ml / 1 fl oz cognac or beer
500 ml / 17 fl oz high-quality beef stock
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- Start by preparing the pesto. Combine parsley, chives, the juice of half a lemon, sliced Parmesan, a clove of garlic, walnuts, cream cheese, and olive oil in a blender. Blitz until smooth. Set aside some pesto for serving.
- Next, prepare the flank steak. If the steak is too thick, slice it horizontally into two thinner pieces. Spread the pesto over the steak, then add slices of prosciutto on top. Roll the steak tightly and secure with butcher twine, ensuring the filling is well enclosed.
- Preheat your grill. If using gas, set one side to medium (approximately 120°C or 250°F) and leave the other side off for indirect cooking. For charcoal grills, arrange bricks for indirect heat and light briquettes on one side, adjusting the vents to maintain the same temperature.
- Place the rolled steak on the indirect heat side of the grill and close the lid. Aim to maintain an internal temperature of around 54°C or 130°F, which should take about an hour depending on the starting temperature of the meat.
- While the roast cooks, prepare a side dish. In a pan over the direct heat side of the grill, fry the bacon until crisp. Add the oyster mushrooms and cook until they absorb the bacon fat. Stir in a tablespoon of the reserved pesto and cook until everything is flavorful.
- For the sauce, use the same pan to melt butter, then stir in flour and cook until golden. Deglaze with a splash of cognac or beer, then add the bacon and mushrooms back in along with the beef stock. Let it simmer until thickened.
- Once the roast reaches the desired internal temperature, let it rest off the heat while you prepare your grill for direct cooking or searing, if needed. Sear the roast briefly on all sides to develop a flavorful crust.
- Slice the roast, serve with the mushroom-bacon sauce, and enjoy the festive flavors of your homemade feast! This dish is sure to be a hit during any holiday season or gathering.
