Flank Steak Roulade
Serves: 4 to 6
Prep Time: 30 min
Grill Time: 45 min
1 flank steak, 900g or more
1½ cups lightly packed baby spinach, rinsed and drained
42.5g Manchego cheese, thinly sliced
¼ cup diced sun-dried tomatoes
2 teaspoons ground KJ’s Beef Rub, or your favorite beef seasoning
Place the flank steak on a firm cutting surface and apply light downward pressure with your non-cutting hand. Carefully slice the steak open horizontally along the longer side, spreading it out like a book as you cut. Stop cutting 1,5cm from the other side. The meat should be mostly flat, but even out the thickness by pounding it with a meat mallet.
Cover the steak with the spinach, cheese slices, and sun-dried tomatoes, leaving 5 cm to 7.5 cm at one end uncovered. The uncovered end should be parallel to the grain of the meat to make the next step easier. Season with half of the rub.
Starting at the covered end, roll the roast toward the uncovered end, jellyroll fashion. Tie with kitchen twine in 5 or 6 places.
Set up your Kamado JAN grill for direct heat and preheat it to 230°C–260°C.
Sear the roast on the grill with the lid closed for 2 minutes on each side. (Instead of lifting it up each time, you can just roll it across the grate.) Remove the seared meat from the grill.
Switch the grill to indirect heat and close your lower vent partway to reduce the heat to 180°C–200°C. You don’t have to wait for the temperature to get all the way down. Place the roast back on the grill, close the lid, and cook until it reaches your desired finishing temperature, a little over 30 minutes for medium-rare.
Remove, slice, serve, and bask in adoration and praise from your guests.