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- 1 kg beef sirloin
- 1 red bell pepper
- 2 small carrots
- 3 boiled eggs
- A handful of pitted olives
- Several pickled jalapeño peppers
- Mustard
- Chipotle sauce
- 6-8 garlic cloves
- Several soaked dried porcini mushrooms (optional)
- A handful of coriander
- A handful of parsley
- Salt
- Pepper
Ingredients
Recipe
- Score the meat with a thin, sharp knife so you can unfold the whole piece, then tenderise it between two sheets of baking paper.
Sprinkle with salt and pepper, spread with mustard and a little Chipotle sauce. - Finely chop the herbs, olives, jalapeños, and mushrooms, then spread them over the meat. Slice the peppers, carrots, and hard-boiled eggs into strips and lay them on top. Roll tightly and tie with kitchen twine.
- Prepare the Kamado BONO grill for cooking, light the charcoal, place the deflector on one side of the two-zone cooking system, and wait until the temperature rises to 160°C. Close the top and bottom air vents to maintain an even temperature.
- Place the meat on the rotisserie mechanism and cook for about 40 minutes until the internal temperature reaches 50°C.
Serve with chimichurri sauce.
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3 h +
4
2/3
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3 h +
4
2/3
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0 - 30 min
4
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1 - 2 h
3
1/3
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30 - 60 min
4
3/3
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0 - 30 min
2
1/3
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1 - 2 h
2
2/3
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30 - 60 min
2
1/3
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See the recipe
0 - 30 min
2
1/3
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See the recipe
1 - 2 h
4
2/3
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See the recipe
3 h +
4+
3/3
