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Steak Roll With Jamón Ibérico, Parmesan & Homemade Pesto!! A butterflied bavette, flattened and layered properly. Filled with jamón Ibérico, aged parmesan and a fresh homemade pesto. Rolled tight. Flavours locked inside. Slowly cooked indirect over fire. No rush. Full control. Up to 52°C internal, exactly where it needs to be. Then the knife. Sliced open, revealing layers of Iberico ham, parmesan and green pesto running through the meat. Meanwhile, the pesto. Fresh basil, olive oil, garlic and p
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Flank Steak with Shallot pan sauce: Ingredients 2 tbsp beef tallow 1kg flank steak (bavette) Sea salt, to season 3 tbsp olive oil 4 large potatoes, washed 4 shallots, thinly sliced 4 cloves garlic, chopped 100ml red wine 1 cup (250ml) beef stock 25g butter 2 tbsp chopped flat leaf parsley Method Preheat oven to 180°C fan forced (356°F). Cut potatoes with a crinkle cutter into 5mm thick slices. Toss in 1 tbsp of oil and season with salt. Place on a large oven tray lined with baking paper in a sin
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