Flanksteak Flanksteak roll with cheese and coffee rub a la Freiluftküche
Recipe of the month November
It’s not just the outside temperature that distinguishes winter grilling from summer grilling. With our barbecue fire, you can create a cozy atmosphere even on cold days.
Good spices and regional foods are often enough to cook on a super level in terms of taste.
Even with frost and snow, many are driven to the outdoor kitchen to try out great recipes.
Test yourself on the recipe of the month of November.
Quantities for 4 people
Ingredients 1st recipe Step
- 4 tbsp coffee beans
- ½ tbsp sea salt
- 1 tbsp brown sugar
- 2 tsp sweet paprika powder
- 1 tsp caraway
- 1 tsp coriander
- 1 tsp cocoa powder
- 2 tsp peppercorns
(or use ready made coffee rub like Don Marco‘s Mafia Coffee Rub)
Ingredients 2nd recipe Step
- 1 flanksteak ca 700 gr
Ingredients 3rd Recipe Step
- 1 red bell bell pepper
- 1 tsp rapeseed oil
Ingredients 4th Recipe Step
- 100 gr. Feta cheese
- 1 clove garlic
- 50 gr walnuts
- 4 tbsp flat leaf parsley
- salt
- pepper
Ingredients 5th Recipe Step
- 1 tbsp canola oil
- Wooden skewers and kitchen twine
Grind the coffee beans finely. Add ground sea salt and ground pepper. Mix in the remaining spices and the coffee rub is ready.
Slice the flank steak with a butterfly cut parallel to the grain. Rub the inside surfaces with the coffee rub wrap in plastic wrap and leave overnight.
Grill the peppers with the lid closed for 15 min over medium heat. Peel off the blackened skin, then let the peppers cool and cut them into small pieces.
Crumble feta cheese, chop garlic clove, parsley and walnuts. Mix all ingredients plus paprika in a bowl. Season with salt and pepper.
Unroll the steak and apply the filling from Step 4 evenly to the rubbed inside, leaving the edges free.
Now roll the steak again and tie tightly with kitchen twine. Massage lightly with canola oil.
Sear over direct high heat with lid closed for 2 minutes, then carefully turn and grill for another 2 minutes. Then cook in the indirect zone at 130 degrees to a core temperature of 54 degrees. Remove from grill and let rest for 5 minutes until meat reaches recommended core temperature of 56 degrees (medium).
