Flank-steak roulade - Bresc BV
Preparation method Light the barbecue and heat it to a temperature of 120 ℃ for indirect heat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bresculinair.com.
Cooking tools:
- Grill
- Chef's knife
- Cutting board
- Butcher's twine
- Pastry brush
- Instant-read thermometer
- Dish
- Mixing bowl
- Measuring spoon
- Tongs
- Serving platter
- Spoon
- Whisk
- Salt and pepper shaker
Ingredients
- 2000 g flank steak (bavette)
- 200 g Bresc Marinade for beef
- 150 g Parmesan cheese, grated
- 100 g baby spinach
- 100 g Bresc Honey and thyme glaze
- 75 g Bresc Black Kalamata olive tapenade
- 10 slices prosciutto
- salt
- pepper
- 1250 g cherry vine tomatoes
- 100 g olive oil
- 75 g Bresc Freshly chopped Spanish garlic
- 50 g Bresc Organic Provençal herbs
- 50 g coriander seeds
- 50 g wine vinegar, white
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