The last weeks can be called grilling weather in the Netherlands. By the smells floating above each backyard, you know that all the grills are coming out of the shed.
We made these flank steak rolls with asparagus tips to celebrate the weather. Together with bell pepper and onion, you have an excellent snack.
We will cut the bavette into thin slices of about 6 x 12 cm. Each slice should be about 5 to 7 mm thick. This is a meticulous job that you can do with a bit of patience and a sharp knife. If it seems too complicated, ask your butcher to do it for you.
Flank steak is never equal in thickness. Sometimes you can cut two thinner slices from one part, other times three. Take a sharp knife and try to keep it parallel to your work surface. Then cut through the meat with short slices. Occasionally lift the meat so that you can see where you are with the knife.
Then sprinkle each slice front and back with a bit of dry rub. This way, you leave them in the fridge for at least 45 minutes. The salt in the dry rub ensures that the flavours penetrate deeper into the meat.
In the meantime, cut the bell peppers and onion into equal thicknesses and size to the asparagus tips.
Then you fry the vegetables in a cast-iron skillet while you toss and turn them to prevent them from burning. If your skillet is not big enough, fry the vegetables in parts. What you want is that the veggies are just shy of turning soft.
You make the rolls by rolling three asparagus tips, 3 or 4 pieces of bell pepper and some onion in a slice of flank steak. Then stick a toothpick through it. We cook the rolls indirectly at a temperature of about 200°C (392F). Check now and then whether the rolls cook evenly. Turn them over or move them if you notice that one side, or one roll, is going faster than the other.
We serve the flank steak rolls with a bit of salsa. Now it’s your turn. Make these flank steak rolls yourself. Even better! Take a photo and post it on Instagram. Tag @bbq.heroes so we can see what they look like.
- 600 grams flank steak
- 350 grams of asparagus tips
- 1 red bell pepper
- 1 yellow bell pepper
- 1 red onion
- 2 tbsp olive oil
For the dry rub
- 1 tsp chipotle pepper
- 1 tsp paprika powder
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked sea salt
- 1/4 tsp freshly ground black pepper
- First, cut the flank steak into slices of about 6 x 12 cm. Then carefully cut them in half or thirds until they are all about 5 to 7 mm in thickness.
- Mix all ingredients for the dry rub and sprinkle the steak slices on the front and back. Leave them in the fridge for at least 45 minutes.
- Cut the bell peppers and onion into about the same thickness as the asparagus tips.
- Fry them in a little olive oil until they are a little browned but still crisp.
- Wrap a few asparagus tips, bell peppers and onion in each slice of flank steak. Then secure them with a toothpick.
- Barbecue them indirectly at a temperature of about 200°C (392F) to a core temperature of 60°C (140F).