Thai beef roll from the Green Egg

“This is the sort of dish that makes a real impression without being complicated. Just roll it up, cook it gently and sear it briefly—and it’s ready.”

Step 1
Place the cast-iron pan and the convection element in the BBQ and heat indirectly to 120 °C.

Step 2
Cut the flank steak open to form a flat piece.

Step 3
Toast the pine nuts briefly until they are lightly golden brown.

Step 4

Brush the flank steak with truffle mayonnaise and balsamic vinegar, and top with spinach and pine nuts.

Step 5
Roll the meat up tightly and tie with butcher’s twine.

Step 6
Cook the flank steak indirectly at 120 °C until it reaches a core temperature of 50 °C (approx. 1 hour).

Step 7
Remove the convector and the stainless steel grid from the BBQ and place the cast iron pan on the grill.

Step 8
Increase the temperature to 200 °C.

Step 9
Grill the flank steak briefly on all sides (2 × 2 minutes) to create a nice crust.

Step 10
Leave the meat to rest for approx. 10 minutes and slice thinly.

Together with Raphaël Korse, we have created the Senses Signature Dishes. An ode to flavour, fire and the refined outdoor lifestyle. Each dish is designed to be enjoyed outdoors, where the gentle crackling of the Green Egg and the rich aromas of slow-cooked ingredients come together in an atmosphere of pure refinement.

Experience the art of cooking in your own bespoke outdoor kitchen, where craftsmanship and culinary passion effortlessly complement each other.

Meet Raphaël
“Barbecuing doesn’t have to be complicated to cook truly delicious food. My name is Raphaël Korse. I’ve been the proud owner of a Green Egg for six years now, on which I try out new dishes and keep experimenting almost every day. My motto? Try, test and taste.

I’m not a chef, but someone with a huge passion for cooking. Through my barbecue content, I want to inspire the community and show that good food doesn’t have to be difficult at all.”