🍽️ Grilled Beef Roulade with Raisins and Spices

Name: Grilled Beef Roulade with Raisins and Spices
Total time: 30 min
Yield: 4 servings
Ingredients: 1 Flank Steak (800–1000 g); 7 tbsp California raisins; 5 tbsp pine nuts; 1 tbsp flake salt; 1 broccoli (medium); 2 tbsp olive oil; 1 tbsp mild chili flakes; salt; 1 tbsp black sesame seeds; fennel seeds; coffee (ground); brown sugar; flake salt

620 kcal · 30 min · 4 servings

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Ingredients

1 Flank Steak (800–1000 g)
7 tbsp California raisins
5 tbsp pine nuts
1 tbsp flake salt
1 broccoli (medium)
2 tbsp olive oil
1 tbsp mild chili flakes
salt
1 tbsp black sesame seeds
fennel seeds
coffee (ground)
brown sugar
flake salt

Instructions

1. Mix all ingredients for the spice blend in a small bowl until well combined.
2. Slice the flank steak lengthwise through the muscle fibers until it is 1 cm thick. Open it up so it lies flat.
3. Sprinkle some salt on the inside of the meat. Rub the salt into the meat using circular motions.
4. Mix the California raisins with the chili flakes in a small bowl.
5. Spread the raisin-chili mixture evenly over the inside of the opened meat.
6. Roll the meat tightly into a roulade.
7. Tie the roulade with kitchen twine. Use a knot every 2 to 3 centimeters to secure the shape.
8. Coat the entire outside of the roulade with the prepared spice mixture.
9. Preheat your grill. Set it to indirect heat and adjust the temperature to 140 to 150 degrees Celsius.
10. Place the roulade on the grill. Close the lid.
11. Grill the meat until it reaches a core temperature of 54 degrees Celsius. Use a meat thermometer for this.
12. Remove the matambre from the grill and let it rest briefly.
13. Place pine nuts in a metal sieve. Hold the sieve over the open flame of the grill.
14. Shake the pine nuts in the sieve until they develop roasted aromas and turn slightly brown.
15. Place the remaining raisins in the same metal sieve. Hold them over the open flame as well.
16. Shake the raisins until they also develop roasted aromas.
17. Separate the broccoli florets from the stem. Halve the florets according to their size.
18. Place the broccoli florets in a bowl. Drizzle them with olive oil.
19. Mix the broccoli and oil well so that all florets are coated.
20. Set the grill zone to direct heat. Adjust the temperature to 250 to 300 degrees Celsius.
21. Grill the broccoli on the hot zone. Turn it constantly so it cooks evenly on all sides.
22. Remove the broccoli from the grill when it is soft but still al dente.
23. Slice the matambre into even slices.
24. Place the broccoli florets on a large platter.
25. Arrange the matambre slices next to the broccoli on the platter.
26. Scatter the roasted pine nuts and raisins over the meat and vegetables.
27. Season the finished matambre to taste with the remaining spice mixture.

Nutrition per serving

kcal: 620
Protein: 45 g · Fett/Fat: 32 g · Carbs: 28 g