Veal picanha roulade on toast

1 veal picanha of 1 kg

1 lemon

4 sprigs thyme

4 sprigs rosemary

3 garlic cloves

5 slices of bread

8 tablespoons olive oil

Pepper and salt

200 grams cherry tomatoes

Aceto balsamic cream

160 grams canned tuna

4 tablespoons of mayonnaise

Light the barbecue and prepare it for indirect grilling at 140 degrees.
Place 2 sprigs of thyme, 2 sprigs of rosemary and 3 cloves of garlic in a food processor and add 8 tablespoons of olive oil. Prepare as finely as possible.
Slice the veal picana to create more surface area.
Grate 1 lemon over the unfolded picanha.
Now cover the inside of the picanha with a little herb oil.
Season the inside of the picanha with salt and pepper.
Halve the lemon and squeeze the juice into the remaining herb oil.
Roll up the veal picanha as tightly as possible and make sure that the fat is on the outside. Tie the veal picanha roulade with butcher's twine.
Tuck 2 sprigs of thyme and 2 sprigs of rosemary under the butcher's twine and then season the outside with salt and pepper.
Place the veal picanha roulade on the grill and cook to a core temperature of 48/50 degrees.
Cut the bread to the desired thickness and brush the slices with the remaining herb/lemon oil.
Toast the slices of bread with the veal picanha on the grill.
Serve.


Enjoy your meal!