Flank steak roulade in tomato and mozzarella sauce
20 min active, 45 min passive
Meat
Gas
- 600 g Flank steak
- 800 g Tinned tomatoes
- 125 g Mozzarella
- 2 Piece(s) / Portion(s) Cloves of garlic, finely chopped
- 2 Teaspoon Freshly ground pepper
- 3 Teaspoon Salt
- 1 Teaspoon Oregano
- Fresh basil leaves
- Butcher’s string
Preheat the grill in the Volcano position with the Dutch Oven for 10 minutes at the highest level. With a closed lid.
Get all of the ingredients ready
Cut half of the mozzarella into cubes, the other half into slices. Spread out the flank steak and remove excess fat and silver skin (if there is any). Carefully cut the steaks with a sharp knife lengthwise in the direction of the fibres, do not cut through it (butterfly cut). Season the flank steaks with a mixture of 1 teaspoon of salt, half a teaspoon of pepper and 1 teaspoon of oregano. Cover the opened out steaks with basil leaves and mozzarella cubes.
Carefully roll together and fix in place with butcher’s string.
Brown the meat all over in a preheated cast iron pan. Take the rolled roast and pan off the grill and place the meat to one side.
Turn the funnel and insert the grill plate. Place the cast iron pan on the grill plate. Add the tomatoes with the remaining herbs and spices into the Dutch Oven and then add the meat.
Cover the rolled roast with the slices of mozzarella and cook at the lowest level for approximately 30 minutes with the lid closed.
Grilling - cooking
