To start, set the monolith to direct heat at approx. 260 °C.
Place the steak in front of you and rub all over with the pesto. Top with the parmesan.
Now roll up the meat with a little dexterity. Tip: first fold in the edges slightly and then roll up. Secure with butcher's twine.
Once the grill has reached the desired temperature, place the piece in the middle of the grill and sear each side.
Once the steak roll has a nice crust all around and a core temperature of 54 °C (medium), remove the meat from the grill. Now take shashlik skewers and pierce the sides of the roll at regular intervals and cut off slices. These slices or meat snails are now grilled again on both sides.
Then arrange on a plate and garnish with Parmesan cheese if desired.
Have fun with the barbecue!
