Stuffed Bavette With Jamón Ibérico, Parmesan & Homemade Pesto
Stuffed Bavette With Jamón Ibérico, Parmesan & Homemade Pesto
Ingredients
For the Stuffed Bavette
- 1 1/2 pounds bavette steak, butterflied
- 4 ounces Jamón Ibérico, thinly sliced
- 1/2 cup Parmesan cheese, freshly grated, plus more for topping
- 1 tablespoon coarse salt, plus more for finishing
- as needed butcher's twine
For the Homemade Pesto
- 2 cups fresh basil leaves, packed
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 cup pine nuts, toasted
- 1/2 teaspoon red pepper flakes
- 1 teaspoon lemon zest
- 2 cloves garlic, peeled
- 2 tablespoons fresh lemon juice
- 1/2 cup extra virgin olive oil
Instructions
- 1
Prepare the Bavette: Place the butterflied bavette steak on a wire rack set over a baking sheet. Cover the bavette with a sheet of parchment paper. Using a heavy pot or a meat mallet, pound the bavette evenly until it is about 1/4 to 1/2 inch thick throughout. Remove the parchment paper.
⏱️ 10 min
- 2
Make the Homemade Pesto: In a food processor, combine the basil leaves, grated Parmesan cheese, toasted pine nuts, red pepper flakes, lemon zest, and garlic cloves. Pulse until finely chopped. Add the fresh lemon juice and with the food processor running, slowly drizzle in the extra virgin olive oil until a smooth, vibrant green pesto is formed. Stir with a spoon to ensure all ingredients are well combined.
⏱️ 10 min
- 3
Assemble the Stuffed Bavette: Lay the flattened bavette steak on a clean work surface. Spread a generous layer of the freshly made homemade pesto evenly over the entire surface of the steak, leaving a 1-inch border on one of the long edges. Arrange the slices of Jamón Ibérico over the pesto, covering the surface. Grate 1/2 cup of Parmesan cheese evenly over the Jamón Ibérico.
⏱️ 10 min
- 4
Roll and Tie the Bavette: Starting from the long edge opposite the 1-inch border, carefully and tightly roll the bavette steak into a compact log. Lay out several pieces of butcher's twine (about 6-8 inches long) on your work surface, spaced about 1 1/2 inches apart. Place the rolled bavette on top of the twine pieces. Tie each piece of twine securely around the bavette roll, creating a firm, even log. Trim any excess twine.
⏱️ 10 min
- 5
Season and Grill: Preheat your grill to a medium-high heat (around 400°F). Place the tied bavette roll back on the wire rack over a tray. Generously sprinkle 1 tablespoon of coarse salt over the entire exterior of the bavette roll. Carefully transfer the bavette roll to the preheated grill. Insert a meat thermometer into the thickest part of the roll, avoiding the filling.
⏱️ 5 min•🌡️ 400
- 6
Grill the Bavette: Grill the bavette roll for 15-20 minutes, turning every 4-5 minutes to ensure even cooking and a nice sear on all sides. Cook until the internal temperature reaches your desired doneness (e.g., 130-135°F for medium-rare, 135-140°F for medium).
⏱️ 15 min•🌡️ 400
- 7
Rest, Slice, and Serve: Once cooked, remove the bavette roll from the grill and transfer it to a cutting board. Let the meat rest for 10 minutes to allow the juices to redistribute. Remove the butcher's twine. Slice the bavette roll into thick, individual portions (about 1-inch thick). Drizzle additional homemade pesto over the sliced portions and sprinkle with a final touch of coarse salt. Serve immediately.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Stuffed Bavette With Jamón Ibérico, Parmesan & Homemade Pesto
For the Stuffed Bavette
- 1 1/2 pounds bavette steak, butterflied
- 4 ounces Jamón Ibérico, thinly sliced
- 1/2 cup Parmesan cheese, freshly grated, plus more for topping
- 1 tablespoon coarse salt, plus more for finishing
- as needed butcher's twine
For the Homemade Pesto
- 2 cups fresh basil leaves, packed
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 cup pine nuts, toasted
- 1/2 teaspoon red pepper flakes
- 1 teaspoon lemon zest
- 2 cloves garlic, peeled
- 2 tablespoons fresh lemon juice
- 1/2 cup extra virgin olive oil
Instructions
- 1
Prepare the Bavette: Place the butterflied bavette steak on a wire rack set over a baking sheet. Cover the bavette with a sheet of parchment paper. Using a heavy pot or a meat mallet, pound the bavette evenly until it is about 1/4 to 1/2 inch thick throughout. Remove the parchment paper.
⏱️ 10 min - 2
Make the Homemade Pesto: In a food processor, combine the basil leaves, grated Parmesan cheese, toasted pine nuts, red pepper flakes, lemon zest, and garlic cloves. Pulse until finely chopped. Add the fresh lemon juice and with the food processor running, slowly drizzle in the extra virgin olive oil until a smooth, vibrant green pesto is formed. Stir with a spoon to ensure all ingredients are well combined.
⏱️ 10 min - 3
Assemble the Stuffed Bavette: Lay the flattened bavette steak on a clean work surface. Spread a generous layer of the freshly made homemade pesto evenly over the entire surface of the steak, leaving a 1-inch border on one of the long edges. Arrange the slices of Jamón Ibérico over the pesto, covering the surface. Grate 1/2 cup of Parmesan cheese evenly over the Jamón Ibérico.
⏱️ 10 min - 4
Roll and Tie the Bavette: Starting from the long edge opposite the 1-inch border, carefully and tightly roll the bavette steak into a compact log. Lay out several pieces of butcher's twine (about 6-8 inches long) on your work surface, spaced about 1 1/2 inches apart. Place the rolled bavette on top of the twine pieces. Tie each piece of twine securely around the bavette roll, creating a firm, even log. Trim any excess twine.
⏱️ 10 min - 5
Season and Grill: Preheat your grill to a medium-high heat (around 400°F). Place the tied bavette roll back on the wire rack over a tray. Generously sprinkle 1 tablespoon of coarse salt over the entire exterior of the bavette roll. Carefully transfer the bavette roll to the preheated grill. Insert a meat thermometer into the thickest part of the roll, avoiding the filling.
⏱️ 5 min•🌡️ 400 - 6
Grill the Bavette: Grill the bavette roll for 15-20 minutes, turning every 4-5 minutes to ensure even cooking and a nice sear on all sides. Cook until the internal temperature reaches your desired doneness (e.g., 130-135°F for medium-rare, 135-140°F for medium).
⏱️ 15 min•🌡️ 400 - 7
Rest, Slice, and Serve: Once cooked, remove the bavette roll from the grill and transfer it to a cutting board. Let the meat rest for 10 minutes to allow the juices to redistribute. Remove the butcher's twine. Slice the bavette roll into thick, individual portions (about 1-inch thick). Drizzle additional homemade pesto over the sliced portions and sprinkle with a final touch of coarse salt. Serve immediately.
⏱️ 10 min