To start, heat the Monolith to approx. 220°C. In a pan, caramelize the prepared nuts with honey and a dash of Moonshine "Harte Nuss" on the kamado, stirring constantly. Keep a close eye on the grill as the nuts can burn quickly. Put the caramelized nuts to one side.
Slice the flank steak parallel to the grain with a classic butterfly cut. Top the flat-cut steak with nuts and the Bavaria Blue. Sprinkle with a little salt and pepper.
Prepare the butcher's twine. Roll up the meat tightly and make sure that the sides are also wrapped. Secure the roll with twine.
Now sear the flank roll on all sides. Put the meat to one side briefly to switch the grill to indirect heat. To do this, place the deflector stone on the grill. Then cook the meat indirectly at approx. 130°C until it reaches a core temperature of 56°C (medium).
Then leave the meat to rest briefly before slicing.
Enjoy your meal!
