Flank Steak Roulade

Grilling flank steak, also known as bavette, is always a great idea. In a previous recipe, I explained how to prepare Bavette or flank steak on the BBQ. In this recipe, we're also working with a delicious flank steak, but we're turning it into a flank steak roulade. We'll fill it with tasty ingredients, then slowly cook it before giving it a final sear. Then, we'll let the Bavette roulade rest for a few minutes before slicing it into beautiful pieces and serving. And what's even more fun: With the ingredients that go into the roulade, you can really get creative!

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Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Main Course
Cuisine: French
Keyword: flank roulade, flank steak, flank steak roulade
Servings: 4 people
Calories: 393kcal


  • 800 grams Flank Steak
  • 4 slices Prosciutto
  • 60 grams Parmesan Cheese (Grated)
  • 1 handful Fresh Spinach Leaves
  • 8 Green Olives
  • 8 Black Olives
  • Freshly Ground Black Pepper
  • Coarse Sea Salt

Overige Benodigdheden:

  • BBQ with Lid
  • Butcher's Twine
  • Meat Thermometer


  • Fire up the BBQ, aiming for indirect heat and a temperature of 120 degrees Celsius (248 degrees Fahrenheit).
  • Now, take the flank steak out of the refrigerator and packaging, and place the meat with the grain facing away from you on a cutting board. Take a sharp knife and cut into the flank steak from one of the sides, but not all the way through. Stop about 2 centimeters before you would cut through the flank steak, then open up the meat to create a larger surface.
  • Season the opened side of the meat with freshly ground black pepper and coarse sea salt, then layer the slices of prosciutto on top. Next, distribute the spinach leaves over the prosciutto. Slice the olives into rings and also distribute them over the roulade. Finally, sprinkle the Parmesan cheese over everything and roll the roulade from left to right.
  • Once rolled, rotate it a quarter turn and use the butcher's twine to tie the roulade. This will ensure that the roulade stays together during cooking.
  • Meanwhile, the BBQ should be at temperature. Insert the probe of your meat thermometer into the flank steak roulade and place the roulade on the BBQ. Close the BBQ with the lid and cook the flank steak roulade until it reaches an internal temperature of 48 degrees Celsius (118 degrees Fahrenheit). This took about 45 minutes for me.
  • Once the internal temperature of 48 degrees is reached, remove the meat from the BBQ. Then, fire up the BBQ for direct heat and a temperature between 220 and 240 degrees Celsius (428-464 degrees Fahrenheit). When it reaches this temperature, grill the roulade for about 5 minutes on each side.
  • Let the meat rest for 5 minutes after grilling, then carefully remove the butcher's twine. After this, you can slice the flank steak roulade into beautiful pieces. Enjoy your meal!


Calories: 393kcal | Carbohydrates: 2g | Protein: 50g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 135mg | Sodium: 946mg | Potassium: 770mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 890IU | Vitamin C: 2mg | Calcium: 239mg | Iron: 4mg

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