Pinwheel Flap Steak

➊ Remove the tendon and silver skin from the flap steak and cut into rectangular shapes. Use the sections separately! Cut the flap steak into a butterfly cut. Lightly salt the surface and spray with a little sherry vinegar and Worcestershire sauce. Cover with basil leaves, scarmozza slices, pine nuts and the pork cheek slices one after the other and sprinkle with the pecorino. Season with pepper and lime zest and drizzle with plenty of olive oil. Then roll into a tight roll. Tie with butcher's twine and rub the surface with a little olive oil. Cut the meat roll into slices two fingers wide. Fry the slices on a grill plate at medium heat on both sides, then leave to marinate for around 15 minutes until the core temperature reaches 56-60 °C.

➋ Pipe 8 profiteroles onto a baking sheet. Place a grill with a lid, a bowl of water and a baking stone in the oven and preheat to 220 °C. Place the profiteroles and the baking paper on the baking stone and bake for about 20 minutes until golden brown.

➌ Cook the aubergine and pointed peppers whole at 180°C over indirect heat. Remove the skin from the fully cooked aubergine, puree and season to taste. Peel the pointed peppers, remove the seeds and cut the flesh into pieces to fit the profiterole. Fry the zucchini slices and oyster mushrooms, about 5 mm thick, on both sides on the grill plate until crispy. Cut the cherry tomatoes into thin slices and marinate with onion granules, salt and a little olive oil. Cut open the cooled profiterole and fill each one with aubergine cream, pointed peppers, zucchini, tomato, oyster mushroom and a little herb cream cheese.

BBQ tip: The meat roll can also be made the day before. Then simply wrap it in cling film and store it in the fridge.