Grilled Italian Beef Roulade Recipe

Basil Pesto

1. Combine all ingredients except Parmesan in a food processor and blend until smooth. Transfer pesto to bowl and stir in Parmesan until well-combined. Chill until ready to serve.

Grilled Italian Beef Roulade

1. Preheat grill to medium-high.
2. Grill peppers, turning every 3-4 mins, until heavily charred on all sides. Remove from grill and place in covered bowl for at least 30 mins. Remove from bowl and peel skin from peppers. Stem and seed peppers (while trying to keep each pepper in 1-2 pieces) then set aside.
3. While peppers are resting in covered bowl, let steak come to room temperature (at least 30 mins).
4. Pound steak to 1/4″ thick. Salt and pepper both sides generously. Arrange bell peppers in an even layer covering one side of steak. Arrange alternating slices of provolone and mozzarella on top of peppers. Spread a generous layer of Basil Pesto on top of cheese. Tightly roll steak into roulade then secure with 4 evenly spaced twine knots.
5. Grill roulade on medium-high heat for 8-12 mins, turning every 2-3 mins so that all sides have been seared. Turn off one burner and move roulade to that area of the grill (indirect heat). Continue to grill until internal temp of steak reaches ~130ºF for medium rare (about another ~10 mins). Remove from heat and let rest 10 mins. To serve: slice roulade in ~1.5” segments.